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Creamy Cheesy Broccoli Cauliflower Rice

Creamy Cheesy Broccoli Cauliflower Rice for Quick Family Meals

Enjoy Creamy Cheesy Broccoli Cauliflower Rice, a low-carb, gluten-free dish that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Cauliflower, riced Fresh is best for optimal texture.
  • 2 cups Broccoli, riced Ensure it's riced to match the cooking consistency.
For the Sauce
  • 4 tablespoons Butter Margarine can be used as an alternative.
  • 1/2 cup Heavy Whipping Cream Substitute with milk for a lighter option.
  • 1 teaspoon Mustard Powder Feel free to use Dijon mustard in smaller amounts.
  • 8 ounces Sharp Cheddar Cheese, shredded Shred from a block to ensure smooth melting.
For Cooking
  • Extra Virgin Olive Oil Avocado oil makes a great substitute.
  • 1/2 teaspoon Salt Adjust to personal preference.
  • 1/4 teaspoon Pepper Use white pepper for a less visible option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the riced cauliflower and riced broccoli, seasoning with salt and pepper. Cook for 8–9 minutes until vibrant and tender.
  2. Remove the sautéed vegetables and set aside. In the same skillet, melt butter, then gradually whisk in heavy cream and mustard powder for 2–3 minutes until thickened.
  3. Lower the heat and add shredded cheddar cheese, stirring until fully melted and smooth.
  4. Return the sautéed vegetables to the skillet, mixing thoroughly and heating for an additional 2–3 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 10gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 90mgCalcium: 250mgIron: 1mg

Notes

Store leftovers in an airtight container for 3–5 days. Freeze for up to 3 months. Reheat gently.

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