Cheesy Broccoli Cauliflower Rice
A creamy, low carb side dish combining riced cauliflower and broccoli with rich cheddar cheese. Naturally gluten free and easy to prepare, it’s perfect for a nutritious addition to any meal.
Equipment
- 1 large skillet for cooking the vegetables and sauce
- 1 bowl to transfer cooked vegetables
- 1 whisk for mixing sauce ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cups riced cauliflower
- 2 cups riced broccoli
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon mustard powder
- 8 ounces sharp cheddar cheese shredded
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the riced cauliflower and broccoli, then season with salt and pepper.
- Cook, stirring frequently, until the vegetables are just tender, about 8 to 9 minutes.
- Transfer the cooked vegetables to a bowl and wipe the skillet clean.
- Return the skillet to medium heat and melt the butter.
- Whisk in the heavy cream and mustard powder until blended, cooking until hot and bubbly for 1 to 2 minutes.
- Stir in the shredded cheddar cheese until fully melted and smooth.
- Return the cauliflower and broccoli mixture to the skillet and toss gently to coat evenly in the cheese sauce.
- Cook for an additional 2 to 3 minutes until heated through and well combined.
Notes
- Use fresh cauliflower and broccoli for the best texture and flavor.
- Shred cheese from a block for better melting quality.
- Add cooked chicken or bacon for extra protein and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.