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Cheesy Broccoli Cauliflower Rice

Cheesy Broccoli Cauliflower Rice for a Creamy Low-Carb Treat

Enjoy this Cheesy Broccoli Cauliflower Rice, a creamy, low-carb side dish perfect for gluten-free and keto diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and helps cook the vegetables beautifully.
  • 4 cups Cauliflower Serves as a low-carb substitute for rice; fresh offers the best texture.
  • 2 cups Broccoli Enhances the dish with nutrients and complements the flavors of the cheese.
  • 1/2 teaspoon Salt Elevates the overall flavor profile.
  • 1/4 teaspoon Pepper Adds a hint of mild heat.
For the Cheese Sauce
  • 4 tablespoons Butter Infuses the sauce with a rich flavor.
  • 1/2 cup Heavy Whipping Cream Creates a creamy texture; substitute with milk for a lighter version.
  • 1 teaspoon Mustard Powder Adds depth to the cheese flavor.
  • 8 ounces Sharp Cheddar Cheese Shred from a block for optimal melting.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Add 4 cups of riced cauliflower and 2 cups of riced broccoli to the skillet, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then sauté for about 8-9 minutes.
  3. Transfer cooked vegetables to a bowl, set aside, and clean the skillet.
  4. In the same skillet, melt 4 tablespoons of butter, then whisk in 1/2 cup of heavy whipping cream and 1 teaspoon of mustard powder, cooking for 2-3 minutes.
  5. Reduce heat to low, stir in 8 ounces of shredded sharp cheddar cheese until melted.
  6. Return the cooked cauliflower and broccoli to the skillet, gently fold into the cheese sauce, and cook for another 2-3 minutes.
  7. Remove from heat and serve immediately, garnishing with more shredded cheese if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 200mgIron: 1mg

Notes

For best results, use fresh vegetables and shred cheese from a block. Leftovers can be stored in the refrigerator for 3-5 days.

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