To celebrate Mardi Gras, we’re sharing a popular Southern dish, with some very healthy twists. This plant-based cauliflower jambalaya has Cajun spirit, but unlike classic versions, it’s vegan, grain-free, and low-carb. It can also be thrown together in 30 minutes or less! The recipe is a sample from the book Detoxelicious: Easy Soul Food Inspired 10-Day Detox Cleanse Recipes and Fitness for Super Busy People by Dena Dodd Perry.
Cauliflower Jambalaya is a One-Skillet, Plant-Based, Low-Carb Meal
This recipe is a good representative of Detoxelicious, since all of Dena’s recipes are designed to be dairy-free, sugar-free, grain-free, meat-free, and low-carb. She combines nutritious food with lifestyle, health, and fitness guidance. Readers can enjoy daily mindfulness exercises, such as yoga movements and breath work, along with a wealth of healthy recipes for her 10-day detox plan.
Here are just a few examples of the recipes you will find in Dena’s first book.
- Berry Strawberry Smoothie
- Not-Yo-Mama’s Collard Greens
- Gentle Lentil Vegetable Soup
- Beyond Cheeseburga! Cheeseburga!
- Vegan Barbecue Chicken Pizza
- Hot Buffalo Cauliflower
- Hip-Hoppin’ John Black-Eyed Peas
- African Fire Vegetarian Chili
- Cauli-Jambalaya Skillet (recipe below!)
Special Diet Notes: Cauliflower Jambalaya
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, low carb, and optionally paleo-friendly.
- 1 (2-pound) head cauliflower, trimmed and cut into small florets (7 to 8 cups)
- 2 to 4 tablespoons olive oil
- 1 pound vegan Spanish chorizo (homemade or store-bought)
- 1 1⁄2 teaspoons kosher salt
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups vegetable stock
- 1 (14.5-ounce) can whole tomatoes with juice, crushed
- 1⁄2 teaspoon saffron threads
- 1 cup frozen peas, thawed
- 1⁄4 cup finely chopped flat-leaf parsley
- 1 tablespoon coconut liquid aminos (can sub soy sauce or tamari)
- 1 lemon, cut into wedges
- Using a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 4 packed cups.
- In a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add the vegan chorizo and cook until sizzling and golden, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to a large plate.
- Return the skillet to medium-high heat. Add the cauliflower and salt and cook, stirring occasionally, until golden, about 5 minutes. Add the onion and sauté, scraping up any browned bits, until soft and translucent, about 5 minutes. Stir in the garlic and sauté 1 minute more. Stir in the stock, tomatoes, and saffron and bring just to a boil.
- Scatter the chorizo over top of skillet contents. Reduce the heat to medium, cover, and cook until thickened and fragrant about 5 minutes.
- Stir in the peas, parsley, and coconut aminos. Serve immediately, with lemon wedges on the side.