This super easy cheesy broccoli cauliflower rice is a delicious keto side dish that you can make in 15 minutes. It’s low carb comfort food with a healthy twist – you use riced broccoli and cauliflower and no rice. Each serving has only 4.6g net carbs per serving and will go with any main dish.
You might also like these many keto riced cauliflower recipes!
One day we had my in laws for dinner and I had nothing planned. Meaning I needed to go to the grocery store but was too busy to get there so I scanned the freezer for a main dish and threw together this gluten free side dish.
No one was more shocked than I when my father in law actually liked this keto cheesy broccoli cauliflower rice.
He’s very particular and I literally threw this together so quickly. It was yummy to me but it was not something he would ever normally eat. So I was quite happy I stumbled upon something that he enjoyed. Plus I love this dish because it’s low carb, gluten and grain free!
So. this dish can be made quickly and it’s a healthy side dish the whole family will enjoy.
Recipe ingredients I used.
The simple ingredients I used for this veggie dish is : riced broccoli, fresh cauliflower rice, cream cheese, chicken broth (or vegetable broth), sharp cheddar cheese salt and black pepper.
A short cut for riced broccoli and cauliflower.
This is an updated post. I just went to Trader Joes and found these two bags of riced broccoli and cauliflower pictured below. That takes this dish from 15 fto 10 minutes. If you don’t have a Trader Joes it’s just as easy to make your own and I’ll show you how next.
How to make riced broccoli or cauliflower by hand.
Making your own riced cauliflower or riced broccoli is super easy.
First take a head of cauliflower and broccoli. Then cut broccoli and cauliflower into florets. Add to a food processor and pulse cauliflower (or broccoli) until it has a rice texture and starts looking like rice grains.
Note, when I say pulse, just keep hitting the button that says pulse a little at a time so that it will chop then stop, chop then stop, until you get the veggies to look like grains of rice.
Let’s make some
keto cheesy broccoli cauliflower rice!
As I said this is a super easy keto side dish. If you use the precut riced broccoli and cauliflower it should only take 10 minutes.
- Make cauliflower and broccoli rice by placing the florets in a food processor and pulsing until they turned into rice sized pieces.
- Get out a large skillet or pan and heat to medium high heat. Add the riced veggies and broth, then place a lid on and turn the heat down to medium heat. Steam the veggies for about 5 minutes.
- Take off the lid and add the cream cheese and half of the shredded cheddar cheese. Mix well until nice and creamy.
- Sprinkle the rest of the cheddar on top when it comes out of the pan and let it melt then serve.
Note: If you are using frozen cauliflower rice or broccoli, make sure to squeeze out the excess water before adding it to the pan. You can use it just like the raw.
Store leftovers in an airtight container. This dish freezes well so you can portion and freeze for an easy keto lunch. Please scroll down to view the printable recipe card.
Here are few other options to change up this low carb side dish.
- Add cooked chicken breast at the end and spoon it into a baking dish. Sprinkle the grated cheddar on top and bake for a tasty keto casserole! It’s a great alternative to rice in casseroles.
- You can switch up the cheese and use parmesan instead of cheddar for an alfredo taste. Make sure to add a little garlic or garlic powder too.
- Also try add some taco seasoning with the cream cheese. Then mix with cooked ground beef and spoon into a baking dish. Bake for about 10 minutes for a Mexican keto rice casserole.
- And the most simple way to spice this dish up is to add some Red Hot seasoning on top! This is how I like to eat mine but not everyone likes it spicy.
I hope you like this keto cheesy broocci rice as much as my father in law did. Remember that both broccoli and cauliflower can be a great substitute for white rice or brown rice and it’s tasty too!
You can easily make this more of a meal by adding some protein like rotisserie chicken, beef or pork. But it’s a great low carb side dish that goes with any kind of meaty main dish. Just add a green salad and you have a keto meal!
The nutrition per serving is 164 cals
12.3g fat/ 6.5g carbs / 1.9g fiber / 8.5g protein = 4.6g net carbs.
- 2 cups broccoli florets
- 2 cups cauliflower florets
- ½ cup chicken broth (vegetable broth if vegetarian)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 ounces cream cheese
- ½ cup shredded cheddar cheese
- ¼ cup shredded cheddar, to sprinkle on top optional.
- Place your broccoli florets in a food processor and pulse until the broccoli resembles rice. Do the same with the cauliflower.
- Spray a large saute pan with cooking spray and and heat your pan to high heat.
- Add broccoli and cauliflower rice and saute for a minute until the veggies warm up.
- Add the broth, cover and turn the heat down to medium. Steam for 5 minutes.
- Add the cream cheese and ½ the shredded cheddar cheese and cook until melted mixing well to combine.
- Spoon into a serving dish and sprinkle remaining cheese on top if using. It should melt from the heat of the riced vegetables.
Here are few other ways to change up this dish.
- Add cooked chicken breast at the end and spoon it into a baking dish. Sprinkle the grated cheddar on top and bake for a tasty keto casserole!
- You can switch up the cheese and use parmesan instead of cheddar for an alfredo taste. Make sure to add a crushed garlic clove or garlic powder too.
- Also try add some taco seasoning with the riced vegetables. Then mix with cooked ground beef and spoon into a casserole dish. Bake for about 10 minutes for a Mexican keto rice casserole.
The nutrition per serving is:
164 cals / 12.3g fat/ 6.5g carbs / 1.9g fiber / 8.5g protein = 4.6g net carbs.
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Nutrition Information:Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 164
This post was originally part of Sunday Supper Movement weekly themed posts. Susan Pridmore from The Wimpy Vegetarian hosted that week for World Vegetable Day which was our theme.