Cauliflower Rice with Cuban Style Black Beans

Part of my “Seriously Simple Series”, this dish can be thrown together in under 30 minutes!  Enjoy it as a main dish or try it as a side with grilled veggies!

This was my first time making cauliflower rice and it went really well!  I had seen cauliflower rice sold in stores, but it always seemed pricey.  So I decided to try it for myself and I’m so glad that I did!  It took just 7 minutes and cost less than $3.  I ate mine as is and Chris mixed in traditional rice with the cauliflower- both were good!

Cauliflower Rice

*Idea* I think that mixing the two together would be a great way to sneak in extra vegetables for picky eaters!

Cauliflower Rice and Black Beans

Cauliflower Rice and Cuban-Style Black Beans

  • Servings: 2 (entree) 4 (side)
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  • 1 head of cauliflower
  • 1 14.5 oz can of black beans, drained
  • 1 onion
  • 4-6 cloves of garlic
  • 1/4 c frozen mixed bell pepper strips
  • 1/4-1/2 c gluten free beer (or sub vegetable broth)
  • 1/2 tsp cumin
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • dash of parsley
  • dash of thyme
  • 1 lime, sliced
  • hot sauce (optional)


1. Rinse the cauliflower. Place a cheese grater in a large sauce pan (5 qt) and grate all of the cauliflower except for the leaves. Heat sauce pan with the cauliflower over medium heat stirring often for 5 minutes, or until the cauliflower is slightly tender. Set aside.
2. Finely chop the onion and mince the garlic. Add to a small sauce pot and saute over medium heat (use vegetable broth or beer as needed to prevent sticking). While onion is cooking, chop mixed pepper strips. (Feel free to add fire roasted poblano or fresh jalapeno if you have them on hand and enjoy the heat).
3. Once the onion becomes translucent, add peppers and continue to stir. After peppers soften, add the beans and seasonings, stir. Add beer or vegetable broth as you cook, a few table spoons at a time, so that the mixture doesn’t dry out.
4. As the beans cook, take a metal spoon and smoosh some of them against the side of the pot. Do this every so often as you stir so that about a quarter of the beans gets squashed. (This gives the dish the thick texture that we’re looking for).
5. After about 10 minutes, add one last ¼ cup of gluten-free beer or vegetable broth, and then cook and stir until most of the liquid has evaporated. Serve with a squeeze of lime.
6. If desired, top with your favorite hot sauce.

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