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Cauliflower Congri

Written by Published on in Entree, Healthy Recipes, Sides

This Cauliflower Congri Recipe will show you how to take a classic Cuban dish like congri and make it healthier and lighter.

Our Abuelas would probably argue that this was not Cuban, and most certainly not something they would endorse. But Abuela sometimes a girl needs to eat a vegetable, and also still fit into her favorite jeans.

Cauliflower Congri is a spin on a quintessential Cuban side. It’s a tradition. It can accompany almost any protein. This is likely why yo ucan find Congri on any Cuban menu and served and most Cuban gatherings.

Why We Love This Cauliflower Congri

The truth is, a big part of Cuban food, while delicious, is not exactly the healthiest. This dish has all the flavor that we love, but it is packed with extra nutrients and vitamins. This dish is a great idea if you are looking to add more veggies into your diet. It’s a full serving of cauliflower along with the onions and garlic that are cooked with the beans. It is also good for anyone who is watching their carb intake.

Another wonderful thing about this Cauliflower Congri, is that it is pretty quick and easy. You can make it with things you likely have on hand, and it all comes together in about 20 minutes.

So let’s get right to it.

Cauliflower Congri
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Cauliflower Congri

Recipe by Abuelas Cuban CounterCourse: SidesCuisine: Cuban AmericanDifficulty: Easy
Servings

4-6

servings
Prep time

3

minutes
Cooking time

15

minutes

Ingredients

  • 2-15 ounce cans of black beans (I like Kirby), drained and reserve liquid in a bowl

  • 16 oz of riced cauliflower, frozen or fresh

  • 1 yellow onion, finely chopped

  • 2-3 garlic cloves

  • 1/4 cup of extra Virgin olive oil

  • Salt and pepper to taste

  • 1/4 cup of parsley, finely chopped

Directions

  • In a medium pot, on medium-high heat add onion, olive oil and salt and pepper. Sauté until the onion begins to soften for about 7-10 minutes. Then add the garlic and cook for another three minutes.
  • Add the riced cauliflower and mix together. Raise the heat to high and cook the cauliflower for 5 minutes. Constantly mix to assure the cauliflower doesn’t stick to the bottom of the pan.
  • Add the drained beans to the cauliflower and mix together. Add salt and pepper and a couple of tablespoons of the bean liquid. Lower to medium heat and cook together for 5-7 minutes.
  • Add the parsley and serve.