Cajun Peppers + Cauliflower 'Grits' | The Wimpy Vegetarian

Cajun Peppers and Cauliflower 'Grits'

Prep Time 10 minues Cook Time 15 minutes Total Time 15 mins
Serves 2 main dishes     adjust servings


Cajun-Spiced Peppers and Beans

  • 8 baby bell peppers
  • 2 tablespoons extra-virgin olive oil, divided, plus more to drizzle at the end
  • 2 teaspoons Cajun spice, divided
  • 1 cup cooked black beans

Cheesy Cauliflower 'Grits'

  • 1 12-ounce bag frozen cauliflower rice
  • 2 tablespoons unsalted butter
  • 3 tablespoons Half & Half
  • 1/4 cup grated Monterey Jack cheese, or other melty cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup roasted pumpkin seeds
  • 2 tablespoons chopped cilantro or flat-leaf parsley


Preheat the oven to 425˚F.

Slice the baby peppers in half, remove the stems and seeds, and trim away any remaining pith. Arrange on a baking sheet, with the scooped out sides facing up, and massage with 1 tablespoon of the olive oil. Sprinkle 1 teaspoon of the spice over them. Roast for 15 minutes, or until softened. 

Toss the black beans with the remaining 1 tablespoon olive oil, and 1 teaspoon spice. Feel free to warm them up, although I didn't find it necessary.

Place a steam basket in a medium pot, and add enough water to the pot that the water level comes to just below the basket. Bring to a boil, and add the frozen cauliflower rice to the basket. Cover and steam for 10 minutes, or until softened.

Add the steamed cauliflower to the smallest bowl of a food processor along with all of the other ingredients for the Cauliflower Grits. Place the top on, and pulse several times until you have the grits consistency you want. 

Place the grits on a serving plate, and top with the beans and roasted peppers. Add a flurry of roasted pumpkin seeds and either parsley or cilantro before serving.


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