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

Directions:

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 cannelloni 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.