Cheesy Cauliflower Rice & Broccoli Bake
Cheesy Cauliflower Rice & Broccoli Bake
Savory, cheesy cauliflower rice and broccoli bake with just 10 ingredients required! The perfect healthy, comforting side dish for holidays and every day!
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Ingredients
VEGETABLES
- 1 cauliflower head shredded or grated into “rice”
- 2 cups broccoli roughly chopped
- 1 tbsp olive oil
- ¼ cup parmesan cheese vegan
- ½ tsp salt to taste
- ½ tsp pepper
SAUCE
- 4 tbsp olive oil
- 5 cloves garlic minced (3 cloves yield 2.5 tbsp)
- ¼ cup arrowroot starch if not gluten free, can sub all purpose flour
- 2 cups almond milk
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup nutritional yeast
- ½ cup parmesan cheese vegan
MIX-INS optional
- 1 cup quinoa
- 1 cup kale Chopped
Instructions
- Preheat oven to 190° and lightly grease a 9×13 inch (or similar size) baking dish (adjust number/size of pan if altering batch size).
- Prepare your cauliflower rice (either with the shredding attachment on your food processor or a box grater). Set aside.1 cauliflower head
- Lightly steam your broccoli – just until it has a slight bite – either in the microwave in 45-second increments or on the stovetop using a steamer basket in a saucepan with 2.5-5 cm of water). Place in refrigerator for later.2 cups broccoli
- Next prepare your sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced garlic. Stir and cook for 1-2 minutes, or until light golden brown, then add arrowroot starch and whisk – cook for 1 minute.4 tbsp olive oil, 5 cloves garlic, ¼ cup arrowroot starch
- Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy – that’s OK! We’re going to blend it.2 cups almond milk
- Transfer mixture to a blender, along with 1/4 tsp each salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.¼ tsp salt, ¼ tsp pepper, ¼ cup nutritional yeast, ½ cup parmesan cheese
- Taste and adjust seasonings as needed – you want it pretty well salted + cheesy, so don't be shy with the nutritional yeast, salt, and vegan parmesan cheese.
- Return sauce back to skillet from earlier and cook over low heat until warmed and slightly thickened – about 2-3 minutes – whisking occasionally. As it warms back up, it will thicken. For a thicker sauce, leave it as is. To thin slightly, add almond milk 1 Tbsp at a time until desired consistency is achieved. Turn off heat if it starts bubbling too aggressively or gets too thick.
- Heat a separate skillet over medium heat. Once hot, add 1 Tbsp oil and cauliflower rice. Season with salt and pepper and stir to coat. Then cover and let cook/steam for 2 minutes. Remove cover, stir and cook for 1-2 minutes more or until slightly softened. Transfer to a large mixing bowl.1 tbsp olive oil
- Add the steamed broccoli to the mixing bowl and season liberally with salt, pepper and half of the vegan parmesan cheese (1/4 cup as original recipe is written // adjust if altering batch size). This step is important to infuse plenty of flavor into the dish. Stir to coat. If adding quinoa or kale, add at this time (optional).¼ cup parmesan cheese, ½ tsp salt, ½ tsp pepper, 1 cup kale, 1 cup quinoa
- Add all of the sauce to the mixture and stir to coat. Then transfer to your greased baking dish and top with another sprinkle of vegan parmesan cheese.
- Cover with foil and bake at 190° for 20 minutes. Then remove foil and bake for 5-15 minutes more or until bubbly and slightly golden brown. You are looking for golden brown edges and a bubbly center.
- Remove from oven and let cool slightly. Then serve as is or with a garnish of more vegan parmesan cheese and/or fresh chopped parsley for some color – optional.
- Best when fresh. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat in the oven at 180° until warmed through.
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Nutrition Per Serving
Calories: 353kcalCarbohydrates: 35gProtein: 13gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 11mgSodium: 688mgPotassium: 675mgFiber: 6gSugar: 3gVitamin A: 1499IUVitamin C: 87mgCalcium: 311mgIron: 3mg
Tried this recipe?Let us know how it was!
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