Cauliflower with Black-Eyed Peas
This warm bowl is sure to hit the spot as the weather turns cooler. The tomato base gives it most of the flavor profile. Roasting the cauliflower gives the dish an extra punch of flavor. The black-eyed peas make this a hearty meal.
Tomato dishes are so good! I love this combination of cauliflower, black-eyed peas, and tomatoes. It melds together to create a delicious bowl of goodness that will have you reaching for seconds. It makes for a really easy lunch to prepare in advance.
To accommodate those that might be intolerant to legumes, you can make the dish without the black-eyed peas and then add mix it in at the end! I cooked the beans separately. It certainly is crucial to flavor the beans before adding to the rest of the dish so the flavors are not diluted.
Cauliflower with Black-Eyed Peas
Serves 6
- 1 head of cauliflower
- 5 tomatoes
- 2 fresh jalapenos, chopped
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp cumin
- 1 lb black eyed peas
- 1 bunch parsley finely chopped
Preheat the oven to 375 F
In a pot, cover the beans with 2 inches of water and bring to a boil and reduce to a simmer to cook until soft
Prep the cauliflower by cutting it into bite sized pieces
Drizzle in olive oil, salt, and pepper and bake for ~20 mins
Dice the tomatoes
Heat an oiled pan and saute the tomatoes with the jalapenos and cook until softened
Add in the tomato paste, sugar, cumin, and season with salt and pepper to taste
Stir in the cauliflower and cover the pan to let it cook faster
Add in the beans and adjust the seasoning if necessary
Stir in the parsley and serve
Cooking Notes:
A neat trick I wanted to share is to sort and wash the beans then place in the freezer for at least 2 hrs, cook time gets reduced to ~40-50mins
Keeping the pot covered at all times will help cook the beans faster
If you would like to use canned beans, got for it! It can go into the dish after the tomatoes have softened so you can season accordingly
Wear gloves when handling the jalapenos, spicy hands are no joke
