Cajun Peppers and Cauliflower 'Grits'
Servings: 2 main dishes
Ingredients
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
- ¼ cup grated Monterey Jack cheese or other melty cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup roasted pumpkin seeds
- 2 tablespoons chopped cilantro or flat-leaf parsley
Instructions
- 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. Alternatively, if you have an air fryer, you can cook them using this Air Fryer Bell Peppers recipe.
- 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.