Cauliflower Congri

Name: Cauliflower Congri
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 oz Black Beans (2-15 ounce cans of black beans (I like Kirby), drained and reserve liquid in a bowl — up to 15); 16 oz Cauliflower (16 oz of riced cauliflower, frozen or fresh); 1 piece Yellow Onion (1 yellow onion, finely chopped); 2 pieces Garlic (2-3 garlic cloves — up to 3); ¼ cup Extra Virgin Olive Oil (1/4 cup of extra Virgin olive oil); 0 pieces Table Salt (Salt and pepper to taste); ¼ cup Parsley (1/4 cup of parsley, finely chopped)

Cauliflower Congri - Sides (Caribbean)

18 minMexican

Servings6

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Vegetarian
Vegan
Dairy Free
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Egg Free

Steps

1In 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.
2Add 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.
3Add 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.
4Add the parsley and serve.