Cheesy Broccoli Cauliflower Rice (2024)

Cheesy Broccoli Cauliflower Rice is an easy-to-make low carb side dish. Made with riced cauliflower, broccoli, and plenty of cheddar cheese, this rich and creamy 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, but it was so darn good! So, I decided to come up with my own lower carb, lower calorie version.

Cauliflower rice serves as the base for this recipe. To get a similar consistency to the boxed cheddar broccoli rice, 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.

If you are looking for more ways to enjoy cauliflower rice, you may also enjoy this recipe forCreamy Coconut Cauliflower Rice.

Why This Recipe Works

This is an easy side dish recipe that can be served alongside most meats and seafood, or enjoyed on its own. You can also try stirring in chicken, crumbled bacon, sausage, or diced ham for more heartiness.

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 their vegetables.

How to Make Cheesy Broccoli Cauliflower Rice

Ingredients

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Rice the cauliflower and broccoli, and shred the cheese.

You can reference this post on How to Rice Cauliflower, if needed.

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.

Once hot, add the riced cauliflower and broccoli. Season with 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.

Present!

Serve straight out of the skillet or transfer to a serving dish.

Garnish with extra cheese, if desired.

Tips & Techniques

You can reference this post on How to Rice Cauliflower, if needed.
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 broccolirather 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 airtight container in the refrigerator. Consume within 3-5 days.

FAQ’s

Can You Substitute The Heavy Cream With Half-And-Half Or Milk?

Yes, you can use milk or half-and-half instead of heavy cream. Be aware that the cheese sauce may be on the thinner side should you choose not to use heavy cream.

Is Cauliflower Rice Good For You?

Cauliflower rice is a better choice than traditional rice because it’s much lower in calories and carbohydrates. It’s also rich in antioxidants.

More Cauliflower Rice Recipes

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This easy recipe for Cilantro Lime Cauliflower Rice adds a lot more flavor to your meal. It's a low carb, gluten free side dish that pairs well with any dish that you'd normally serve rice with.

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Spanish Cauliflower Rice

Spanish Cauliflower Rice is a quick and easy side dish recipe to serve with all of your favorite low carb Mexican and southwestern meals. With only 9 net carbs per serving, it’s keto friendly and naturally dairy and gluten free.

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Cheesy Broccoli Cauliflower Rice

Cheesy Broccoli Cauliflower Rice is an easy-to-make low carb side dish. Made with riced cauliflower, broccoli, and plenty of cheddar cheese, this rich and creamy recipe is also naturally gluten free.

Course Side Dish

Cuisine American, Gluten Free, Low Carb

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 338kcal

Author Lauren Harris

Ingredients

1 tablespoon extra virgin olive oil
4 cups cauliflower (rice, see notes)
2 cups broccoli (riced)
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.
1 tablespoon extra virgin olive oil
Add the cauliflower and broccoli rices and season with the salt and pepper.
4 cups cauliflower, 2 cups broccoli, 1/2 teaspoon salt, 1/4 teaspoon 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. Once melted, whisk in the heavy whipping cream and mustard powder until well blended. Continue to cook another minute or two or until hot and bubbly.
4 tablespoons butter, 1/2 cup heavy whipping cream, 1 teaspoon mustard powder
Whisk in the cheddar cheese until melted and well blended.
8 ounces sharp cheddar cheese
Stir back in the cauliflower and broccoli and coat evenly in the cheese sauce.
Continue to cook an additional 2-3 minutes, or until everything is well combine and heated through.

Notes

Tips & Techniques

You can reference this post on How to Rice Cauliflower, if needed.
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 broccolirather than frozen for the best results.
Add in some cooked chicken, crumbled bacon, sausage, or diced hamfor added protein, flavor, and heartiness!
Store any leftovers in an air-tight container in the refrigerator. Use within 3-5 days.

** Nutritional information is an estimate and may vary.

Nutrition

This recipe was originally posted on April 1. 2019. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in January 2023.