I love my Cheesy Broccoli, Chicken, and Rice recipe but have been wanting to make a lower carb version without the flour or rice. I used the general concept of my original recipe and tweaked to add different varieties of cheese to up the flavor. I’m so pleased with the result and will be making this again for sure!
Domestocrat’s Cheesy Broccoli Cauliflower (yields 5 servings)
2 broccoli crowns, trimmed into small florets
1 package of riced cauliflower (2.5 cups total)
1 cup 1% milk
4 oz. cream cheese
2 oz. pecorino toscano (or any semi-firm dry cheese)
3 tbsp. parmesan cheese
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. onion powder
Nutritional information per slice: 185 calories, 13 g fat, 9 g protein, 8 g carbs, 2 g fiber.
Start by making the cheese sauce: over medium heat combine the milk and three cheeses. Whisk until melted and fully incorporated. Simmer over low heat for 10-12 minutes to reduce down a bit. During this time, add the spices and mix together thoroughly.
While the cheese sauce is cooking, boil the broccoli for 3-4 minutes. It shouldn’t be mushy but al dente like firm pasta. When the cheese sauce has cooked for 10-12 minutes, add the broccoli and stir to combine.
I used this Birds Eye riced cauliflower because it’s what I found at Wegmans (not an ad), but feel free to use whichever brand you like. I boiled for 30 seconds in the boiling broccoli water and then added to the pan.
At this point the flavor was on point but I wanted a thicker consistency. I cranked the heat up to medium-high and cooked for 7-9 additional minutes so the cheese sauce could thicken up. You can see the difference in consistency between these two pictures! Feel free to leave as-is though; this step is totally optional.
I’m thrilled with this recipe. It’s creamy and savory just like the rice version but definitely lower in calories and carbs. You can serve this right away or store in tupperware for 3-5 days and reheat in the microwave.