Arroz de coliflor cajún con frijoles de ojo negro

Ingredientes

• 1 large head cauliflower
• 1/4 cup dairy-free buttery spread or olive oil
• 1/2 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))
• 1/3 cup dried cranberries
• 1 tablespoon fresh chopped sage
• Salt (to taste, if needed)

Preparación

1. 1

   Wash and thoroughly dry cauliflower; remove all greens.

2. 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. 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. 4

   Stir in the roasted butternut squash, dried cranberries, and sage. Season to taste with salt, if needed.