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Published on by Jamie Silva
An easy-to-make cauliflower rice recipe made Cuban-style made with riced cauliflower, spices, and black beans. A quick 15-minute meal!
I’m so excited about this recipe! If you’re wanting to cook more at home or you’re trying to eat healthier, you’re in for a treat!
I’m on a mission to also eat healthier by lightening up a few of my FAVORITE Cuban comfort foods that I’ve loved for years. For example, I’ve already done this with cauliflower arroz con pollo and now I’m doing it withcongri.
What is congri?
Congri[kon-gree] is Cuban-style rice and beans. Another name forit isMoros y Cristianos. Supposedly congri is made with red beans while moros y cristianos is made with black beans. And that very well may be the case HOWEVER my mom always called it congri so congri it is.She’s always right. ;)
Essentially you cook the black beans first with green peppers, onions, and garlic, then you add in the white rice and cook it all with dry cooking wine, spices, and sometimes BACON. Yes, you heard that correctly. Bacon! For obvious reasons, it’s always been my favorite rice ever. Duh, right?
But now ladies and gentlemen, I present to you a healthier option…this is Cauliflower Congri! The perfect marriage of riced cauliflower and Cuban black beans.
What does cauliflower rice taste like?
Riced cauliflower tastes bland and boring. It’s basically just a head of cauliflower pulsed down to a rice-like consistency. The only way for cauliflower rice to taste good is to season it! This is why I LOVE this recipe for riced cauliflower. The black beans and spices get soaked in by the riced cauliflower making it so flavorful. It’s like healthy Cuban food!
Ingredients You’ll Need For This Cauliflower Rice Recipe
- Sofrito (onion, garlic, green pepper):As with most Cuban dishes, this recipe starts with a sofrito: a combination of garlic, onions, and green peppers. It’s like a Cuban mirepoix.
- Riced cauliflower: You can buy a head of cauliflower, cut the florets and pulse them in a food processor until riced. You can also buy store-bought cauliflower rice.
- Black beans: For this recipe, I like using a can of low-sodium black beans. I save 1/3 cup of the liquid for the cauliflower rice to soak up. This also will help color the riced cauliflower.
- Spices: Cumin, oregano, bay leaf, salt, and pepper.
Recommended For This Recipe
How To Make Cauliflower Congri
- Start with your sofrito. In a pan, heat olive oil over medium-high heat. Sauté onion, garlic, and green peppers until translucent and fragrant, about 3 minutes.
- Make the cauliflower congri. Add the cauliflower rice, 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 with chicken or salmon, or enjoy it by itself.
It’s so easy! I promise it tastes like black beans more than cauliflower. I would never steer you wrong!
How do you make cauliflower rice not soggy?
Try not to leave it on the pan for too long. Transfer it off the pan to a plate as soon as you’re done cooking to avoid it from getting soggy. It should be tender like rice with the yummy taste of Cuban black beans.
How long does cauliflower congri last?
While it’s better enjoyed immediately after cooking, this cauliflower congri recipe lasts 2 days in the fridge in an airtight container.
Cauliflower Congri (Cuban-Style Black Beans + Cauliflower Rice Recipe)
4.59 from 48 votes
By: Jamie Silva
An easy-to-make cauliflower rice recipe made Cuban-style made with riced cauliflower, spices, and black beans.
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dinner, Lunch
Cuisine Dairy-Free, Keto, Low Carb, Paleo, Vegetarian
Servings 2 servings
Ingredients
- 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
- 1/3 cup liquid from canned black beans
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 bay leaf
- salt + pepper to taste
Instructions
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.
Nutrition
Serving: 1 servingCalories: 226 kcalCarbohydrates: 19.3 gProtein: 6.9 gFat: 14.2 gSaturated Fat: 2 gSodium: 144 mgPotassium: 69 mgFiber: 7.8 gSugar: 2 gCalcium: 50 mgIron: 2.2 mg
Did You Make This?I want to know! below or tag @asassyspoon on social media!
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JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.
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Reader Interactions
Comments
Michele Victoria says
Super delicious and easy to make. Thank you Jamie. My Cuban born husband adores this recipe.Reply
Elizabeth Standard says
Soooo good! We grilled chicken with Tajin on a cast iron grill pan. Served it cut up over the beans and rice. Topped with Greek yogurt and mango habenero hot sauce. And served with plantain chips. This will be in our weekly rotationReply
Janien says
This is such a good recipe! I have made it dozens of times to go with your vaca frita con pollo recipe and to eat on its own. It is delicious and even those who aren’t in love with cauliflower rice love it. Thank you!Reply
Jamie Silva says
So happy you enjoyed it, Janien!
Sarah Platt says
I never really comment on recipes much, but this recipe was absolutely fire. I was tired from deep cleaning the whole house and didn’t wanna make a trip to the store, so I found some random stuff I had at home and this recipe fit what I had! Added a bit if vinegar and some hot sauce, but it’s awesome on its own as a dish. Saving this in my back pocket for later! Thanks for sharing!!!Reply
Jamie Silva says
So happy you enjoyed it, Sarah!
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Mey says
Being Cuban myself, I had to try this. It Was great! Looking for more healthy Cuban recipes. Would love to see more healthy Cuban or latin recipes! Please keep posting them!
Thank you :-)Reply
Kimberly says
This is a great recipe!! I used vegetarian broth instead of oil, and added two tablespoons at a time during cooking to keep it from sticking to the bottom of the pan. I will definitely make this again! Thank you!Reply
Shared says
Sounds Amazing. Do you cook the beans previously or straight from the can?
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Jamie Silva says
Straight from the can!
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Mark says
Best cauliflower rise dish I have made thus far. Used 1 red bell pepper and 1 medium yellow onion with garlic. Added 1/4 c. Red wine to the vegetables allowing it to evaporate completely. Maintained the remainder of the recipe except 1/2 as much cumin and 2 fresh bay leaves. It was delicious !Reply
Claudia says
Looking forward to trying this recipe! Question: Can I use/how would I use frozen riced cauliflower rice? Thank you!
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Jamie Silva says
Just let it thaw and you can use it without a problem! :)
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Davina Sibert says
delicious! i did double the garlic but that’s because I do with every recipe!Reply
Lindsey says
Excellent. Thank you so much. My husband and I are new to Keto and it can get boring. He’s Caribbean Indian and I’m southern so we love and miss the Roti and rice and yams and so on. For this recipe I followed everything except I added only half a cup of the beans and all of he liquid from the can. So so perfect. Thank you!! 15 net carbs split from the beansReply
Jamie Silva says
So happy to hear, Lindsey!!
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Vicki Pendleton says
So thankful to have found you! Finally healthy Cuban food. So happy! Thank you!!Reply
Jamie Silva says
You’re welcome! Be sure to sign up for my email updates and you’ll see more recipes! :)
Reply
ALDA says
So excited to try this!
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Jamie Silva says
YAY! You’re going to LOVE it!
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Shaquira says
Girrrrrrrl you always out do yourself! It looks delish!Reply
Jamie Silva says
Thank you!!
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