Since I developed some health issues a number of years ago I had to start changing the way I ate. Rice was a problem and that was sad because I LOVE rice! I hesitated to try the newest, latest fad of cauliflower rice because I thought it would be weird. Well, let me tell you – it’s NOT weird. It’s really quite good and I’ve served it to a friend who honestly thought he was eating rice.
This is a recipe I found for Cuban Califlower Congri on The Sassy Spoon site and made my usual adjustments.
2 tablespoons olive oil
garlic and onion granules to taste
12 ounces riced cauliflower
1 can black beans
1/2 teaspoon cumin
1/2 teaspoon oregano
Sirarcha to taste
salt + pepper to taste
smoked paprika to taste
- In a pan, heat olive oil over medium-high heat. Add onion and garlic granules to combine.
- Add riced cauliflower, black beans, cumin, oregano, bay leaf, Srircha, smoked paprika, salt and pepper.
- Stir to combine and cook for 6-8 minutes until the liquid has evaporated. Serve immediately. Enjoy!
NOTE: I use organic frozen cauli-rice from Trader Joe’s. I let the bag thaw and then use a tea towel to wring out the extra moisture.