The combination of protein-rich black-eyed peas and fiber-rich cauliflower makes this salad a heart healthy one.
Black-eyed peas are together with roasted cauliflower for a great year round dish for warm summer lunches or along side a roast pork loin.
Cauliflower can be easily overcooked and turned bitter tasting and mushy. By slicing and baking it in the oven, the vegetable is browned and cooked tender-crisp. The salad uses canned black-eyed peas for ease in preparation, but freshly prepared ones can be substituted. This recipe has great potential for being used as a base for a wide variety of menus. For a different flavor, follow a few of the variations below.
Roasted Cauliflower and Black-Eyed Pea Salad
Ingredients:
For the Cauliflower:
1 head of cauliflower
2 Tbsp canola oil
Freshly ground black pepper
For the Black-Eyed Peas:
1 can black-eyed peas, drained and rinsed
1 Tbsp minced white onion
4 oz. jar chopped pimentos
1 Tbsp minced fresh parsley
2 Tbsp canola oil
3 Tbsp seasoned rice wine vinegar
1/2 tsp Dijon mustard
1/4 tsp black pepper
Procedure:
For the cauliflower: Take the head of cauliflower and break into large chunk flowerets, or quarter the head. Slice the cauliflower into slices. Rub 1 Tbsp of canola oil over a half sheet pan. Lay out the sliced cauliflower in a single layer and drizzle remaining 1 Tbsp of oil over the top. Using a pepper grinder, twist several grinds over the top. Bake in a preheated 400 degree oven for 30 minutes. Let the cauliflower cool completely before adding to the salad.
For the Black-eyed Peas: Place the drained and rinsed black-eyed peas in a large mixing bowl.
Add in the onion, pimentos and parsley.
Whisk the oil, seasoned rice wine vinegar, Dijon mustard, and pepper in a small mixing bowl until combined.
Pour the vinaigrette over the black-eyed peas and stir lightly to incorporate. Place the roasted cauliflower over the top of the peas. Using a spatula or wooden spoon gently fold together to mix the salad.
Serve.
Salad Alternatives:
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 Tbsp chopped flat leaf Italian parsley, 1 Tbsp chopped basil, 1 tsp chopped tarragon, and 1 red bell pepper sliced thin. For dressing substitute the seasoned rice wine vinegar with white wine vinegar and add in 1/2 tsp 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.
The copyright of the article Roasted Cauliflower and Black Eyed Pea Salad in Heart Healthy Cooking is owned by Renee Shelton. Permission to republish Roasted Cauliflower and Black Eyed Pea Salad in print or online must be granted by the author in writing.
