Southern Black-Eyed Peas and Cauliflower

cooking.nytimes.com

Teal Dinosaur

2 tablespoons olive oil

1 large onion, finely chopped

1 green bell pepper, seeded and diced

2 cups cauliflower florets, roughly chopped into ½-inch pieces

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

½ teaspoon sea salt

2 (15-ounce) cans black-eyed peas, rinsed and drained

1 (14-ounce) can tomato sauce

1 cup water

¼ cup soy sauce

⅓ cup packed brown sugar or maple syrup

2 tablespoons white or apple cider vinegar

Directions at cooking.nytimes.com

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