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 canned black beans, cumin, oregano, bay leaf, salt and pepper.
Stir to combine and cook for 5 minutes or so until the liquid has evaporated. Transfer to a plate and serve immediately with chicken breast, salmon, or by itself. Enjoy!
Notes
Cauliflower congri lasts 2 days in the fridge in an airtight container.