Southern Skillet Black-Eyed Peas and Cauliflower With Quick Biscuits

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, seeded and diced
• 2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 1 (14-ounce) can tomato sauce
• 1 cup water
• 1/4 cup soy sauce
• 13 cup packed brown sugar or maple syrup
• 2 tablespoons white or apple cider vinegar

1. In a large pot, heat oil over medium-high heat and saute onions and green peppers until soft.
2. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes.
3. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
4. Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar.
5. Reduce heat to medium.
6. Simmer, uncovered, for 10 to 15 minutes.
7. Adjust seasoning to taste.
8. Serve in soup bowls with biscuits and whipped maple butter on the side.

olive oil, onion, green bell pepper, cauliflower, garlic, ground cumin, chili powder, ground cinnamon, cayenne pepper, salt, blackeyed peas, tomato sauce, water, soy sauce, brown sugar, white

Taken from cooking.nytimes.com/recipes/12948 (may not work)