Cajun Cauliflower Rice with Black-Eyed Peas
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 large head cauliflower
  • ¼ cup dairy-free buttery spread or olive oil
  • ½ 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)
  • ⅓ cup dried cranberries
  • 1 tablespoon fresh chopped sage
  • Salt, to taste, if needed
  1. Wash and thoroughly dry cauliflower; remove all greens.
  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. 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. Stir in the roasted butternut squash, dried cranberries, and sage. Season to taste with salt, if needed.
How to Roast Butternut Squash: Preheat your oven to 400ºF. Cut the ends of the squash and peel it. Slice it in half and remove the seeds and stringy parts. Cut the flesh into ¾-inch cubes. Place 1 cup of the squash on a baking sheet and toss with ⅛ teaspoon salt, a generous pinch of black pepper, and just enough oil to coat (about 1 to 2 teaspoons). Roast for 20 to 30 minutes, or until caramelized.
Recipe by Go Dairy Free at