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. [Updated 12/20]
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.
A New Short Cut For
Cauliflower And Broccoli Rice
This is an update to this 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.
Making Riced Broccoli Or Cauliflower
Making your own riced cauliflower or riced broccoli is super easy.
First take a head of cauliflower and broccoli stalks. Then all you do is add a few florets 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.
- Next steam them in a large saute pan with some chicken broth (use vegetable broth if vegetarian).
- Then finished it off with a little cream cheese and shredded cheddar cheese. Mix well until nice and creamy.
- You can even sprinkle a bit of cheddar on the top when it comes out of the pan.
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.
I picked this easy dish because today we are celebrating World Vegetarian Day on Sunday Supper. It’s something that I make quite often because it’s a low carb dish that goes with almost anything. A special thank you to Susan Pridmore from The Wimpy Vegetarian for hosting this week.
I hope you like this keto cheesy broocci rice as much as my father in law did. Remeber that both broccoli and cauliflower can be a great substitute for rice and it’s tasty too!
Recipe Variations
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 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 RedHot seasoning on top! This is how I like to eat mine but not everyone likes it spicy.
The nutrition per serving is 164 cals
12.3g fat/ 6.5g carbs / 1.9g fiber / 8.5g protein = 4.6g net carbs.
Cheesy Cauliflower Broccoli Rice
This cheesy riced broccoli and cauliflower dish is a delicious vegetarian side dish that you can make in minutes. Low carb and grain free too!
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- ½ cup chicken broth (vegetable broth if vegetarian)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 oz cream cheese
- ½ cup shredded cheddar
- ¼ cup shredded cheddar, to sprinkle on top optional.
Instructions
- 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.
- Add broccoli and cauliflower rice and stir for a minute or two until the veggies get hot.
- Add broth, cover and steam for 5 minutes.
- Add the cream cheese and cheddar cheese and cook until melted.
- Mix well.
- Spoon into a serving dish and sprinkle remaining cheese on top if using.
Notes
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 ServingsAmount Per Serving: Calories: 164
Aman
This is looking so amazing.
ALICIA L CLINTON
Kid approved, we used all frozen veggies, only had Mexican blend shredded cheese, added a success small onion. This is our second time making/serving, first time it was requested to be at Christmas dinner. That’s a win in my compliment book.
Denise
I’m so glad you liked it! Thanks for sharing your tips!
Andrienne Loftin
What is the the serving size for this dish?
Denise
Hi Andrienne, it’s roughly 3/4 cup cooked. For my family it served four of us so I just calculated the nutritional information for the whole recipe and divided by four. Hope that helps.
Mary
If you’re using the already riced veggies, how much do you use?
Denise
I would still use about 2 cups each but it’s won’t matter if it’s not exact. Hope you like it!
Karen
For someone who never had broccoli, cauliflower and brussel sprouts before I started on keto about 2 months ago this is a great recipe. Trader Joe’s also has shredded brussel sprouts. I added one cup brussel sprouts to the mix (could add more). Also I was out of cheddar cheese so I added Taco cheese instead. Very filling side.
Denise
Hi Karen,
So glad you liked it! Honestly what doesn’t tasty better with cheese. LOL! Thanks for taking the time to come back and comment. I appreciate it!
Jorge
ohhh i LOVE this! I’m glad it also looks like an easy recipe to make! I might just add a few more veggies to see how I like it. Maybe some spinach and bell peppers, we’ll see
Denise
Hi Jorge, it is super easy. You can definitely at more veggies. Hope you like it!
alli
do you know how ling this will keep? i plan on making it for easter & would like to make it ahead of time but am afraid it might get watery if i have it in the fridge too long. thanks!
Denise
Hi Alli, to be honest I’m not sure. We ate it all right away. One thing you could do is cook the “rice” with the broth ahead of time and do the cream cheese and cheese right before you serve it. However if you just heat it up right before serving I think it will be ok. You might want to add a bit more shredded cheese. I’m sorry I’m not more help. I hope it works out for you!
Michele
This is a lovely dish but not really vegetarian with chicken stock. I made it with vegetable stock instead and it worked just as well.
Denise
Hi Michelle,
Thank you for pointing that out. I will go change the recipe.
Glad it worked out ok!
Denise
Casey Wuebbels
She literally noted in the recipe to use vegetable stock, if you’re a vegetarian. Good lord! Reading comprehension goes a LONG way.
Debbie
What a yummy side dish!
Lauren @ Sew You Think You Can Cook
This “rice” really does sound fantastic, I’d love to give it a try!
Denise
Thanks Lauren! It’s really easy and we make it here a lot.
susan | the wimpy vegetarian
I don’t care what kind of bowl my soup comes in, but my husband is in the deep bowl camp too. I started making cauliflower *rice* a few months ago, and I love this version with broccoli!!
Denise
Thanks Susan, I love cauliflower rice too. So versatile to use.
Eileen
Love the flavors in this dish. I’ve got to give cauliflower rice a try. BTW, I like my soup in a shallow bowl.
Denise
Ha ha Eileen. I have been known to eat my soup from a cup so I am not picky…. just my FIL!
Wendy, A Day in the Life on the Farm
I think only the elderly and children can think that the vessel used for serving can change the taste of the food LOL. I an happy your fil liked this veggie dish. I know I would love it and as soon as I get that darned food processor moved and unpacked I am making this dish.
Denise
Haha, I agree Wendy! Thanks for stopping by.
Caroline
Sounds very comforting (and great it was such a hit with your father in law!)
Denise
Yes I like my quick and easy comfort foods. Thanks for stopping by Caroline!
Sarah Reid, CNP (@jo_jo_ba)
What a killer combo – makes me wish I could eat cheese again!
Denise
Oh I’m sorry. I know lots of people can’t eat cheese and I feel for you. You could use nutritional yeast or any combination of spices and it would be good too.
The Ninja Baker
I’ve heard of cauliflower mashed potatoes..but cauliflower rice looks to be brilliant! And with cheese – yes please!
Denise
Yes cheese is one of my food groups. 🙂 Cauliflower rice is a staple around here. I love it because it’s so easy to make and versatile.
Nettie Moore
I love your recipe, I usually cook the cauliflower and then put it in the cuisinart, your recipe sounds so much easier and wonderful! Nettie
Denise
I’m all about the easy of doing things Nettie! Thanks for stopping by.
Cindy
Sorry but I disagree with the soup thing. I prefer a shallow bowl lol. For this yummy veggie rice, I’d eat it right out of the pot!
Denise
Haha me too Cindy!