Introduction

This Cheesy Broccoli Cauliflower Rice is a creamy, comforting side dish that’s both low-carb and full of flavor. Combining tender riced vegetables with a rich cheddar cheese sauce, it’s perfect for a quick weeknight dinner or a holiday table addition.

A close-up view of a creamy broccoli rice mixture piled high in a white bowl with decorative edges, showing light beige grains of rice mixed with small bright green broccoli bits creating a textured, soft appearance; behind the bowl is a black pan filled with more of the same broccoli rice and a clear glass of water, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra virgin olive oil
4 cups cauliflower rice
2 cups broccoli rice
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, shredded

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat.
Step 2: Add the cauliflower and broccoli rice to the skillet, then season with salt and pepper. Cook, stirring often, until the vegetables are just tender, about 8 to 9 minutes.
Step 3: Transfer the cooked rice mixture to a bowl. Wipe the skillet clean and return it to medium heat on the stove.
Step 4: Add the butter to the skillet. Once melted, whisk in the heavy whipping cream and mustard powder until the mixture is well blended. Continue cooking for 1 to 2 minutes until hot and bubbly.
Step 5: Whisk in the shredded cheddar cheese until it has melted completely and the sauce is smooth.
Step 6: Return the cauliflower and broccoli rice to the skillet and stir to coat evenly with the cheese sauce.
Step 7: Cook for another 2 to 3 minutes, stirring occasionally, until everything is heated through and well combined. Serve warm.

Tips & Variations

For extra flavor, add a minced garlic clove when sautéeing the riced vegetables.
Substitute sharp cheddar with Monterey Jack or a blend of your favorite cheeses for a different cheesy profile.
Use frozen riced cauliflower and broccoli for convenience; just thaw and drain excess water before cooking.
Sprinkle fresh chopped herbs like parsley or chives on top before serving for brightness and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, or microwave until warm. Add a splash of cream or milk when reheating to maintain creaminess.

How to Serve

A close-up of a spoonful of creamy broccoli and rice mixture with visible small green broccoli pieces and soft cooked rice grains, held over a white bowl filled with the same textured mix, showing a blend of light beige and green colors with a moist and smooth consistency, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of riced cauliflower and broccoli?

Yes, you can finely chop fresh cauliflower and broccoli to mimic the riced texture, or pulse in a food processor until it resembles rice. Just cook a bit longer to ensure tenderness.

Is this recipe suitable for a low-carb diet?

Absolutely! Cauliflower and broccoli rice are great low-carb alternatives to traditional rice, and this cheesy version makes it a satisfying side dish without added carbs.

Cheesy Broccoli Cauliflower Rice Recipe

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★★★★★

4.8 from 122 reviews

This Cheesy Broccoli Cauliflower Rice is a creamy, flavorful low-carb side dish that combines nutritious riced cauliflower and broccoli with a rich cheddar cheese sauce. Perfect as a comforting vegetable side, it’s easy to prepare on the stovetop and makes a great alternative to traditional rice dishes.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Vegetables

4 cups cauliflower (riced)
2 cups broccoli (riced)

Seasonings

1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon mustard powder

Fats and Dairy

1 tablespoon extra virgin olive oil
4 tablespoons butter
1/2 cup heavy whipping cream
8 ounces sharp cheddar cheese

Instructions

Heat oil: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Cook riced vegetables: Add 4 cups riced cauliflower and 2 cups riced broccoli to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, for about 8-9 minutes until just tender but not mushy.
Remove and clean pan: Transfer the cooked riced vegetables to a bowl. Wipe the skillet clean and return it to medium heat on the stovetop.
Prepare cheese sauce: Add 4 tablespoons butter to the skillet. Once melted, whisk in 1/2 cup heavy whipping cream and 1 teaspoon mustard powder until fully combined. Continue cooking for 1-2 minutes or until the mixture is hot and bubbling.
Melt cheese: Whisk in 8 ounces sharp cheddar cheese gradually until fully melted and the sauce is smooth.
Combine and heat through: Stir the cooked riced cauliflower and broccoli back into the cheese sauce, mixing well to coat evenly. Continue cooking for an additional 2-3 minutes to ensure it is heated through and flavors meld.

Notes

To rice cauliflower and broccoli easily, pulse florets in a food processor until grain-sized.
Use sharp cheddar for best flavor and melting characteristics.
For a lower-fat option, substitute heavy cream with half-and-half.
This dish pairs well as a side for grilled meats or roasted chicken.

Keywords: cheesy broccoli cauliflower rice, low carb side dish, riced vegetables, cheddar cheese sauce, vegetable side, stovetop recipe