This cheesy broccoli cauliflower rice is a quick, comforting side that tastes like a creamy casserole but comes together in about 20 minutes. Bright green broccoli adds a fresh snap while the cauliflower rice soaks up the cheesy sauce. The dish smells warm and savory, with a creamy, slightly tangy bite from the cream cheese and cheddar. It’s an easy low-carb swap for regular rice that still feels indulgent.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 310 kcal
- Protein: 11 g
- Carbohydrates: 12 g
- Fat: 24 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 410 mg
Why Make This Cheesy Broccoli Cauliflower Rice
This recipe gives you a quick, creamy side that feels like comfort food but is lighter than traditional rice or potato dishes. It’s great for weeknights when you want something warm and satisfying without a long cook time. The texture is tender with a little bite from the broccoli, and the melted cheddar makes each spoonful rich and comforting. It’s versatile, pairs well with many mains, and is a great way to get extra veggies onto the plate.
How to Make Cheesy Broccoli Cauliflower Rice
Make sure your cauliflower is well riced (use a food processor or box grater), and cut broccoli into small florets so they cook through quickly. Work over medium heat so the cheese melts smoothly without separating. Stir often to keep the mixture creamy and to prevent sticking. Taste and adjust salt and pepper at the end.
Ingredients:
- 1 head cauliflower, riced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 cup vegetable or chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: garlic powder, onion powder
Directions:
Step 1: Preparation
In a large pan, melt the butter over medium heat. Make sure the riced cauliflower is ready and the broccoli is washed and cut into small florets.
Step 2: Mixing
Add the riced cauliflower and broccoli florets to the pan. Sauté, stirring often, until the vegetables soften and the cauliflower starts to become tender, about 5–7 minutes.
Step 3: Cooking
Pour in the broth and bring the mixture to a gentle simmer. Stir in the cream cheese and shredded cheddar cheese until they melt and the mixture becomes smooth and creamy. Season with salt, pepper, and optional garlic powder and onion powder to taste.
Step 4: Finishing
Cook for an additional 2–3 minutes, stirring so the sauce thickens slightly and everything is heated through. Serve warm.
How to Serve Cheesy Broccoli Cauliflower Rice
- Serve as a side with roasted chicken, grilled steak, or baked fish.
- Add it to a bowl with a fried egg and hot sauce for a quick lunch.
- Use as a base for a low-carb grain bowl with roasted vegetables and sliced avocado.
- Garnish with chopped parsley, a sprinkle of extra cheddar, or a dash of paprika for color and aroma.
How to Store Cheesy Broccoli Cauliflower Rice
- Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing.
- Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of broth or a pat of butter to restore creaminess. Microwave in 30-second bursts, stirring between, until warm.
Expert Tips for Perfect Cheesy Broccoli Cauliflower Rice
- Don’t overcook: Sauté until tender-crisp. Overcooking makes it mushy.
- Drain excess moisture: If your riced cauliflower is watery, pat it dry or sauté a bit longer to evaporate moisture. This keeps the dish creamy rather than soupy.
- Use sharp cheddar: A sharp cheddar gives more flavor so you can use slightly less cheese.
- Low-sodium option: Use low-sodium broth and unsalted butter, then season to taste.
- Make it ahead: Prepare the base (cauliflower and broccoli sautéed) and finish with cheeses when ready to serve to keep the texture fresh.
Delicious Variations
- Bacon & Herb: Stir in cooked bacon pieces and chopped chives or parsley.
- Spicy Kick: Add a pinch of red pepper flakes or fold in diced jalapeño.
- Lemon-Parmesan: Substitute half the cheddar with grated Parmesan and add a squeeze of lemon juice before serving.
- Vegan Version: Use vegan butter, dairy-free cream cheese, and shredded vegan cheese.
- Loaded Style: Mix in cooked diced ham, green onions, and extra cheddar for a loaded side dish.
Frequently Asked Questions
Q: Can I use frozen riced cauliflower or frozen broccoli?
A: Yes. Thaw and drain frozen riced cauliflower well to remove excess water before cooking. For frozen broccoli, thaw and pat dry. Cooking time may be slightly shorter.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free butter, dairy-free cream cheese, and a plant-based shredded cheese. Texture and flavor will change slightly but remain creamy.
Q: Will the dish get watery if I use fresh vegetables?
A: If vegetables sit after being riced, they can release water. Pat the cauliflower dry and sauté a bit longer to evaporate excess moisture. Using medium-high heat briefly while stirring also helps remove water.
Q: Can I add protein to make this a main dish?
A: Absolutely. Stir in cooked shredded chicken, cooked sausage slices, or cooked shrimp at the end. A fried egg on top also works well.
Q: How can I make the cheese smoother and not grainy?
A: Melt cheeses slowly over low to medium heat and use a little extra broth if needed. Avoid overheating, which can separate fats and cause graininess.
Q: Is this recipe suitable for a low-carb or keto diet?
A: Yes. Cauliflower rice is low in carbs, and with cheese and butter, this version is compatible with many low-carb diets. Watch portions if tracking carbs strictly.
Conclusion
This Cheesy Broccoli Cauliflower Rice is a fast, flavorful side that feels indulgent while keeping things simple and veggie-forward. It’s creamy, savory, and easy to adapt to your tastes—perfect for busy weeknights or as a cozy addition to a family meal. For another take and extra ideas, see Cheesy Broccoli Cauliflower Rice – Delicious Little Bites. Enjoy — once you try it, it may become a regular on your dinner table.
Print
Cheesy Broccoli Cauliflower Rice
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick and comforting side that tastes like a creamy casserole, combining broccoli and cauliflower rice in a cheesy sauce.
Ingredients
- 1 head cauliflower, riced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 cup vegetable or chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: garlic powder, onion powder
Instructions
- In a large pan, melt the butter over medium heat. Ensure the riced cauliflower is ready and the broccoli is washed and cut into small florets.
- Add the riced cauliflower and broccoli florets to the pan. Sauté, stirring often, until the vegetables soften and the cauliflower starts to become tender, about 5–7 minutes.
- Pour in the broth and bring the mixture to a gentle simmer. Stir in the cream cheese and shredded cheddar cheese until they melt and the mixture becomes smooth and creamy. Season with salt, pepper, and optional garlic powder and onion powder to taste.
- Cook for an additional 2–3 minutes, stirring so the sauce thickens slightly and everything is heated through. Serve warm.
Notes
For best results, don’t overcook the vegetables to maintain texture. Adjust seasoning as needed, and customize with your favorite spices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 60mg
