Description
A creamy, low carb delight featuring cheesy broccoli cauliflower rice that’s gluten-free and a perfect side dish for any meal.
Ingredients
Scale
- 2 tablespoons Extra Virgin Olive Oil (Can substitute with melted butter.)
- 1 head Cauliflower (Riced, fresh preferred.)
- 1 head Broccoli (Riced.)
- to taste Salt
- to taste Pepper (Optional.)
- 2 tablespoons Butter (Can be replaced with more olive oil for a dairy-free version.)
- 1 cup Heavy Whipping Cream (Substitute with whole milk for a lighter sauce.)
- 1 teaspoon Mustard Powder (Can be omitted or replaced with Dijon mustard.)
- 1.5 cups Sharp Cheddar Cheese (Shredded from a block enhances melting quality.)
Instructions
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat.
- Add the riced cauliflower and broccoli into the skillet, seasoning generously with salt and pepper. Sauté for about 8-9 minutes.
- Once the vegetables are cooked, transfer them to a large bowl and set aside. Clean the skillet.
- Return the cleaned skillet to medium heat and melt 2 tablespoons of butter. Whisk in 1 cup of heavy whipping cream and 1 teaspoon of mustard powder.
- Stir in 1 ½ cups of shredded sharp cheddar cheese until melted and smooth.
- Fold the cooked vegetable mixture back into the skillet with the cheese sauce and stir for an additional 2-3 minutes.
- Remove from heat and serve hot, garnishing with extra cheese if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 60 mg
Keywords: Cheesy Broccoli Cauliflower Rice