Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)
A healthy twist on the popular Cuban-style black beans and rice! A quick and easy weeknight dish made with riced cauliflower, cumin, oregano, and black beans.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 servings
- 2 tablespoons olive oil
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/4 cup green pepper finely chopped
- 12 ounces riced cauliflower
- 1 can low-sodium black beans reserving 1/3 cup liquid from can
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 bay leaf
- salt + pepper to taste
In a pan, heat olive oil over medium-high heat. Sauté onion, garlic, and green peppers until translucent and fragrant, about 3 minutes.
Add riced cauliflower, black beans, 1/3 cup of liquid from the can of black beans, cumin, oregano, bay leaf, salt and pepper.
Stir to combine and cook for 6-8 minutes until the liquid has evaporated. Serve immediately. Enjoy!
* Serve with chicken breast or salmon.
** Cauliflower congri lasts 2-3 days in the fridge in an airtight container.
Serving: 1serving | Calories: 226kcal | Carbohydrates: 19.3g | Protein: 6.9g | Fat: 14.2g | Saturated Fat: 2g | Sodium: 144mg | Potassium: 69mg | Fiber: 7.8g | Sugar: 2g | Calcium: 50mg | Iron: 2.2mg