Cajun Cauliflower Rice with Black-Eyed Peas for Health & Prosperity

I didn’t grow up with black-eyed peas, or cauliflower “rice” for that matter. But I love the idea of embracing traditions. And in the South, black-eyed peas should be the first food to be eaten on New Year’s Day for good luck. I wasn’t quite sure how to enjoy them, until this Cajun cauliflower rice recipe crossed my path.

From what I’ve read, it’s best to serve black-eyed peas with greens for maximum prosperity. The greens (usually collards, mustard, or turnip greens) represent paper money while the black-eyed peas represent coins. You can certainly add some of those greens to this Cajun cauliflower rice dish, but the brilliant parsley flecks might be enough.

Whether or not the black-eyed pea superstition is true, I think most of us would be willing to take the “risk” on a delicious recipe like this in the hopes of some monetary benefits. And I also like that this nutritious dish can help to encourage a whole year of good health!

This Cajun cauliflower rice recipe with photo was shared with us by anolon.com. The recipe was created by chef Chris Scott of soul food restaurant Butterfunk Kitchen 

Special Diet Notes: Cajun Cauliflower Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

Chef Chris Scott

Cajun Cauliflower Rice with Black-Eyed Peas

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 large head cauliflower
• ¼ cup dairy-free buttery spread or olive oil
• ½ cup cooked black eyed peas drained and rinsed
• 2 tablespoons parsley chopped
• 1 tablespoon Cajun seasoning
• 1 cup roasted butternut squash diced (see How to Roast Butternut Squash below)
• ⅓ cup dried cranberries
• 1 tablespoon fresh chopped sage
• Salt to taste, if needed

Method

 

1. Wash and thoroughly dry cauliflower; remove all greens.
2. Use a box grater to grate the cauliflower into “rice," or break it into florets and pulse in a blender or food processor to chop it into "rice."
3. Heat the buttery spread or oil in a large skillet over medium heat. Add the cauliflower "rice" and saute until soft. Add the black eyed peas, parsley, and Cajun seasoning and stir to combine. Cover with a lid, reduce the heat to low and cook for 5 minutes.
4. Stir in the roasted butternut squash, dried cranberries, and sage. Season to taste with salt, if needed.

Notes

How to Roast Butternut Squash: Preheat your oven to 400ºF. Cut the ends of the squash and peel it. Slice it in half and remove the seeds and stringy parts. Cut the flesh into 3/4-inch cubes. Place 1 cup of the squash on a baking sheet and toss with 1/8 teaspoon salt, a generous pinch of black pepper, and just enough oil to coat (about 1 to 2 teaspoons). Roast for 20 to 30 minutes, or until caramelized.

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