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Turmeric Cauliflower & Peas

Turmeric Cauliflower & Peas makes a warming, comforting meal that’s packed with flavor! Serve with dramatic black rice for a simple weeknight dinner.

bowl of turmeric cauliflower and peas on a table

Turmeric Cauliflower & Peas: Inspiration and Details

Cauliflower is an ingredient that, for whatever reason, I struggle to creatively use or appreciate. I have it used it in these Roasted Cauliflower Bowls with Green Tahini and Sticky Sesame Cauliflower, but to be honest it’s just not very exciting most of the time.

However, it is very versatile and with enough other ingredients, it can be very satisfying. The inspiration for this dish came a bit from the traditional Indian meals of aloo mutter (potatoes and peas) and aloo gobi (potatoes and cauliflower). I am still learning about these dishes and am by no means saying that today’s post is any kind of authentic or culturally accurate representation – I am simply looking to better understand and appreciate their unique qualities, and I encourage you to read more at the links above!

Turmeric and ginger make up the largest flavor profiles here – both of these aromatics are very warming and I find them comforting on cooler days.

For some additional drama (and a boost of antioxidants), I prefer to serve this recipe with cooked black (“forbidden”) rice. You could definitely substitute quinoa or another kind of rice.

cutting board with ingredients for turmeric cauliflower with peas recipe

Can this recipe be made on a sheet pan?

Yes! if you’d rather cook this in an oven (for more of a Turmeric-Roasted Cauliflower), prepare vegetables by roasting onion, potatoes, and cauliflower on a lined sheet tray in a 400 degree oven for 15 minutes. It is important to still “bloom” the spice mixture, though, so I recommend heating the turmeric, curry powder, and ginger in the oil in a skillet top open up their flavors. Peas are still added at the very end along with lemon juice and cilantro.

Ways to Customize

Regular or Romanesco broccoli can be easily substituted for cauliflower here. Feel free to mix a bit in as well for a white and green mashup.

Coconut oil (refined or unrefined) can be swapped for avocado oil.

Sweet potatoes are an easy swap for the golden potato coins.

I actually didn’t have a ton of turmeric one time I tested this, so swapped in a lot more curry powder. It was fine! Fresh turmeric has a slightly different flavor profile but is also just as delicious.

As mentioned above, feel free to serve with an alternative to black rice such as quinoa, basmati, brown rice, millet, or farro.

hand with spoon reaching into a bowl of turmeric cauliflower and peas

Tips for Perfecting this Dish

  1. Add salt as you go. Adding a pinch of salt here and there will ensure the final dish tastes seasoned, not over saline.
  2. Do not cook cauliflower and peas for longer than 8 minutes over medium heat. As they steam they will soften a great deal, and you want to avoid pieces that completely fall apart.
  3. Cut potato slices as thin as you can, so they crisp up while still cooking through.
  4. Turmeric has a real tendency to stain! So be sure to watch if you have white counters or are wearing white clothing when working with it (even small splashes can wreak havoc).
close up of a piece of turmeric cauliflower

Other Indian-Inspired Recipes

Butter Chickpeas

Vegan Mango Lassi

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bowl of turmeric cauliflower and peas on a table

Turmeric Cauliflower & Peas

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Turmeric Cauliflower & Peas makes a warming, comforting meal that’s packed with flavor! Serve with forbidden rice for a simple weeknight vegan dinner.


Units Scale
  • 2 TBS avocado oil
  • 1/4 red onion, diced
  • Salt, used throughout
  • 1 1/4 TBS ground turmeric
  • 1 tsp curry powder
  • 1 tsp mustard seeds, optional
  • 1 TBS grated fresh ginger
  • 4 mini potatoes, or one small sweet potato, sliced into small coins
  • 5 cups cauliflower, chopped
  • 1 cup frozen peas
  • 2 tsp lemon juice
  • 1 tsp maple syrup
  • Fresh cilantro
  • 2 cups cooked rice or quinoa


  1. Add oil to a large skillet over medium heat. Add sliced onion and a pinch of salt. Sauté for about five minutes, until slightly browned. Stir to prevent burning. Next, add your turmeric, curry powder, optional mustard seeds, and grated ginger. If things are sticking to the pan, add a splash of water.
  2. Add potatoes and let brown for 1-2 minutes. Stir, then add cauliflower with 1/4 tsp salt to season. Add a splash of water, reduce heat to medium low, and cover the skillet for 7-9 minutes to let vegetables steam/cook through.
  3. Remove lid and take pan off of heat. Immediately add peas, lemon juice, and maple syrup. Serve warm with some fresh cilantro and a side of rice or quinoa.


For added protein, add in some chickpeas or broiled tofu.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired


  • Serving Size: One fourth of recipe
  • Calories: 153.6 calories
  • Sugar: 6.3 grams
  • Sodium: 217.6 milligrams
  • Fat: 7.3 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 6.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19 grams
  • Fiber: 5.1 grams
  • Protein: 5.2 grams
  • Cholesterol: 0 milligrams

Keywords: turmeric, cauliflower

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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