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saucy

Southern Skillet Black-Eyed Peas and Cauliflower

Skillet Black Eye Pea and Cauliflower

The New York Times does a beautiful roundup of vegetarian Thanksgiving recipes every fall. It’s rare that I get around to utilizing any of these ideas before Christmas, but they generally serve just as well for the days that follow. Regardless of the time frame, I strive to produce a couple of these each year in my own kitchen, even if it’s just for a self-serving dinner. This year, I started with this saucy black-eyed pea and cauliflower dish. Considering New Years Day already passed, I guess that makes me extra late on making this, but I’m putting my faith in the fact that black-eyed peas can bring be good luck all year around.

I was really impressed with the results of this recipe. Once again, the New York Time’s Well blog doesn’t fail. The dish reminded me of a slightly lighter, tangier version of baked beans, which surprisingly worked really well with the black eyed peas. I upped the cauliflower in this too, which lightened it up a bit further.

I’m not sure the combination reminded me of the holidays, or at least the dinners that are traditional in my family, but it did hold a spicy heartiness that definitely spoke of wintertime. I love the sweet variance that just a small dose of cinnamon can lend to a dish.

NYT’s suggests serving with biscuits. I would conquer, or a crusty slice of bread. Although, the recipe’s sauciness could lend itself to everything from rice to grains, too. A dab of yogurt on top also makes a nice compliment to the dish.

Skillet Black Eye Pea and Cauliflower