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cauliflower congri

Cauliflower Congri

Cauliflower Congri is a spin on a quintessential Cuban side. 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 great substitute if you are looking to add more veggies into your diet, or happen to be watching your carbs. It has all the flavor that we love, but it is packed with extra nutrients and vitamins.

Another wonderful thing about this Cauliflower Congri, is that it is pretty quick and easy. So let’s get right to it.

Cauliflower Congri

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


Prep time


Cooking time




  • 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


  • 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.

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