Cheesy Broccoli Cauliflower Rice is an easy keto side dish. Made with riced cauliflower, broccoli, and plenty of cheddar cheese, this low carb recipe is also naturally gluten free!
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Back in my vegetarian days, I used to buy prepackaged broccoli cheddar rice and eat just that as a meal. It probably wasn’t the best choice, even if carbs weren’t an issue, but it was so darn good! It’s one of the many foods that I miss now that I have to follow a low carb diet. So, I decided to come up with my own low carb version.
Cauliflower rice serves as the base for this recipe. To get a similar consistency to the boxed brand, I also rice the broccoli. This helps make it so that both vegetables cook more evenly. The sauce is a basic cheese sauce that can be used for a variety of recipes, but is really what gives this side dish recipe so much flavor.
You can serve this rice alongside of just about any meat or seafood, or eat it just on it’s own. Try stirring in some chicken, crumbled bacon, sausage, or diced ham for more heartiness.
Why This Recipe Works
- This is an easy side dish recipe that can be served alongside most meats and seafood, or enjoyed on it’s own.
- It’s a low carb, gluten free recipe that is also suitable for those following a keto diet.
- This is a great recipe to sneak in more vegetables. With plenty of cheese, even the kids won’t complain about eating broccoli!
How to Make Cheesy Broccoli Cauliflower Rice
Prep!
Rice the cauliflower and broccoli, and shred the cheese.
You can rice the cauliflower and broccoli in a food processor by cutting it into florets, adding it to the bowl of the food processor fitting with a blade, and pulsing a few times. You may need to work in batches. Some grocery stores carry riced cauliflower in the produce section now, as well.
Use fresh cauliflower and broccoli for the best results. If you choose to use frozen, you may have to cook it longer to get all of the extra moisture out.
It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese. Cheese from a block melts better and doesn’t contain any added starches.
Create!
Heat olive oil in a large skillet over medium high heat and add the cauliflower and broccoli rices. Season with the salt and pepper.
Cook, stirring often, until just tender – about 8-9 minutes. Transfer the rice mixture to a bowl, wipe the pan clean, and return it to medium heat on the stove top.
Add the butter, heavy whipping cream and mustard powder to the skillet and whisk until the butter is fully melted and the mixture is hot and bubbly.
Mix in the cheddar cheese until melted.
Stir back in the rice mixture and continue to cook an additional 2-3 minutes until everything is well combine and heated through.
Present!
Serve straight out of the skillet or transfer to a serving dish. Garnish with extra cheese, if desired.
Tips & Techniques for the Best Cheesy Broccoli Cauliflower Rice
- You can rice the cauliflower and broccoli in a food processor by cutting it into florets, adding it to the bowl of the food processor fitting with a blade, and pulsing a few times. You may need to work in batches.
- Shred the cheese from a block rather than using pre-shredded bagged cheese. Cheese from a block melts better and doesn’t contain any added starches.
- Use fresh cauliflower and broccoli rather than frozen for the best results.
- Add in some cooked chicken, crumbled bacon, sausage, or diced ham for added protein, flavor, and heartiness!
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-5 days.
FAQ’s
- Can you substitute the heavy cream with half and half or milk? Yes, just be aware that the cheese sauce may be on the thinner side should you choose not to use heavy cream.
Other Recipes to Try
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Cheesy Broccoli Cauliflower Rice
Ingredients
- 4 cups cauliflower rice
- 2 cups broccoli rice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon mustard powder
- 8 ounces sharp cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium high heat.
- Add the cauliflower and broccoli rices and season with the salt and pepper.
- Cook, stirring often, until just tender - about 8-9 minutes.
- Transfer the rice mixture to a bowl, wipe the pan clean, and return it to medium heat on the stove top.
- Add the butter, heavy whipping cream and mustard powder to the skillet and whisk until the butter is fully melted and the mixture is hot and bubbly.
- Mix in the cheddar cheese until melted, then stir back in the rice mixture.
- Continue to cook an additional 2-3 minutes until everything is well combine and heated through.
Notes
Tips & Techniques for the Best Cheesy Broccoli Cauliflower Rice
- You can rice the cauliflower and broccoli in a food processor by cutting it into florets, adding it to the bowl of the food processor fitting with a blade, and pulsing a few times. You may need to work in batches.
- Shred the cheese from a block rather than using pre-shredded bagged cheese. Cheese from a block melts better and doesn’t contain any added starches.
- Use fresh cauliflower and broccoli rather than frozen for the best results.
- Add in some cooked chicken, crumbled bacon, sausage, or diced ham for added protein, flavor, and heartiness!
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-5 days.
FAQ's
- Can you substitute the heavy cream with half and half or milk? Yes, just be aware that the cheese sauce may be on the thinner side should you choose not to use heavy cream.
FloridaMomof3 says
July 19, 2019 at 11:45 pmThis was great and VERY Filling!
Honestly, hubby wasn’t impressed but he is a tough one LOL
Thanks! 🙂
Lauren says
July 20, 2019 at 8:42 pmThank you! Super cheesy stuff isn’t my fiance’s favorite either – I just say, more for me! Haha!
Rachel says
April 15, 2019 at 1:41 pmWhat is the serving size of this?
Lauren says
April 15, 2019 at 1:48 pmHi Rachel – I wish there was a way to make this a little more clear/obvious/accurate to readers AND to myself because we get asked this once in awhile usually in regards to nutritional information. Because recipes are made out of my home and not in a test kitchen with a more precise way of figuring these things out, I based the nutritional information off of 1/4th of the recipe as written. So, divide the final dish into 4 equal parts for 4 servings. I hope this helps a little – Lauren
Sonia says
August 11, 2019 at 8:06 pmWhat is the serving size in grs? Thanks
Lauren says
August 12, 2019 at 2:29 pmI’m sorry Sonia, I can’t really answer that for you. Nutritional information is calculated automatically based upon the ingredient name and amount for each that I enter. It’s then divided by the total number of servings. It’s just an estimate since I work out of my own kitchen and not a professional test kitchen/lab.
Neli Howard says
April 6, 2019 at 4:07 amWOW!! Such an incredible side dish!! My family would LOVE this! thanks!
Natalie says
April 6, 2019 at 2:19 amI love caulirice! Looks so delicious and healthy!
Beth says
April 6, 2019 at 1:12 amThis is going to be a huge hit in my home! We could eat this as a meal – need to try this ASAP!
Adriana says
April 6, 2019 at 12:45 amPerfect recipe idea! The cheese makes it kid-friendly. My grandson is picky with veggies but he loves cheese, so this would be the way to serve him vegetables to his meal.
Mikayla says
April 6, 2019 at 12:42 amWhat a yummy side dish! Love the alternative to carb heavy white rice. And it’s so simple!