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Roasted Cauliflower and Black Eyed Pea Salad

Updated on October 15, 2013
5 stars from 1 rating of Roasted Cauliflower and Black Eyed Peas Salad

Using Roasted Cauliflower

Cauliflower is easily overcooked turning it into a mushy and bitter tasting side dish. Try baking it instead. By slicing and baking it in the oven, cauliflower is browned and cooked tender-crisp.

This salad uses baked cauliflower and black-eyed peas for a quick and easy salad. For a different flavor, try a variation below.

Fresh cauliflower.
Fresh cauliflower.

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Serves 4 to 6 people, depending on the meal

Ingredients

  • 1 head cauliflower
  • 2 tablespoons oil
  • Salt and pepper
  • 1 can black-eyed peas, drained and rinsed
  • 1 tablespoon white onion, minced
  • 1 4-oz. jar chopped pimentoes, drained
  • 1 tablespoon fresh parsley, minced
  • 2 tablespoons oil
  • 3 tablespoons seasoned rice wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper

Instructions:

  1. For the baked cauliflower: Take the head of cauliflower and break it up into chunks. Slice the cauliflower into 1/4 inch slices. Rub 1 tablespoon of oil on a baking sheet, lay out the cauliflower evenly, then drizzle the remaining tablespoon of oil over the top. Season with salt and pepper. Bake in a preheated 400 degree oven for about 30 minutes until lightly browned. Cool completely before adding to the salad.
  2. For the Salad: Place the drained and rinsed black-eyed peas in a large mixing bowl. Add in the onions, pimentoes, and parsley.
  3. Whisk the oil, rice wine vinegar, Dijon mustard, and pepper in a mixing bowl until combined, then pour this over the vegetables and peas.
  4. Toss together to blend well. Serve.

Variations

Here are some salad variations to try:

Southwest Cauliflower and Black Bean Salad:

Turn it Southwestern-style with a can of rinsed black beans instead of black-eyed peas and add some thawed frozen sweet corn. Add to the vinaigrette some cumin and chili powder to taste along with chopped cilantro.

Mediterranean Salad:

Remove the pimentos and use cannellini beans for the black-eyed peas. Add in 1 tablespoon chopped flat leaf Italian parsley, 1 tablespoon chopped basil, 1 teaspoon chopped tarragon, and 1 red bell pepper sliced thin. For dressing instead of using the seasoned rice wine vinegar, use white wine vinegar and add in 1/2 teaspoon salt to the vinaigrette.

Light entrée with wild rice for an easy dinner:

Prepare wild rice. Plate up and top with the cauliflower salad. Garnish with additional chopped parsley, and garden fresh chopped herbs.

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