This broccoli cauliflower casserole is an oven-baked version of classic risotto using riced veggies! Make it for a low carb side or main dish.
Here’s a kid-friendly way to add more veggies to your meal plan! Oh, and it’s quick to make; the healthy comfort food meal is ready to eat in just 35 minutes!
RISOTTO WOES
Risotto is a creamy, delicious rice dish, and it’s so versatile! It can be enjoyed as a side dish (obviously), but if you add in a bit of protein, it transforms into the perfect meatless dinner.
But, there are some negatives to traditional risotto.
- Long cooking process.
For starters, making it is a major time investment… aka, risotto is needy. The traditional cooking process requires standing over the stove for almost 30 minutes, stirring broth slowly into the rice, ¼ cup at a time *YAWN*
- Doesn’t hold well.
Another pain point is, risotto is practically impossible to keep warm without the dish becoming over cooked and mushy. As a result, traditional risotto really needs to be served immediately after you make it.
- Not very nourishing.
Not that rice is the worst thing in the world for you. But, when you pair it with dairy products like heavy cream and cheese, it turns into a less than nourishing dish.
Well, my friend, I have a solution to the risotto woes, and it is so much easier! Plus, it has additional nutrients for your bod, and it’s delicious!
Risotto-style broccoli cauliflower casserole
This recipe is easier to make, freezer friendly and reheatable, and better for you!!
Swapping the stove top method to bake it in the oven means, you’ll be saving time. So, go ahead and fold a load of laundry while you wait, or read a few pages from that new book you’ve been wanting to read.
It’s also a wholesome dish, with riced broccoli and cauliflower rather than white rice, so it’s full of antioxidants and essential vitamins and minerals.
Recipe Nutrition
The oven baked version makes for a crispier texture, but the veggies are still creamy on the inside.
So you see, simple swaps are what make the dish low carb, grain and gluten-free, and kid-friendly.
It is packed with nourishment too.
- Vitamin C
- Fiber
- Healthy fats
- Antioxidants
Quick dietary preference tip —>
To make it Whole30 and paleo-friendly, simply omit the cheese! Want to keep it vegetarian? Skip the bacon. Easy peasy.
Now the question remains….
How to make healthy risotto a balanced meal?
The dish gets another gold star for versatility!
Just pair this with the protein of your choice. Perhaps some baked fish or roasted chicken. We made this the other night with bacon and Italian chicken sausage. It ’twas divine!
Alright alright, let’s get to the real point here. Meal prepping tips, risotto ingredients, and more!
Ingredients in Cauliflower and Riced Broccoli Casserole
Here’s what you’ll need to make this wholesome side dish:
- Cauliflower or ready-to-use cauliflower rice
- Broccoli– you just need a few crowns. The majority of the veggie is cauliflower
- Bacon– Be sure to use uncured bacon. Of course, if you want a meatless meal, feel free to leave it out
- Shallot or red onion
- Garlic– I prefer to mince fresh cloves but the jarred variety is fine too
- Chopped asparagus (celery works as a substitute)
- Sea salt and black pepper
- Stock or broth– Vegetable or chicken broth or stock
- Thyme leaves– I love the flavor thyme adds to the dish! To take it up another notch, quick fry it in oil (instructions are in the recipe card)
Optional Toppings
- Parmigiano-Reggiano cheese– Omit for Whole30, vegan and paleo. Or, you can use nutritional yeast as a substitute
- Butter or olive oil
- Finely chopped fresh herbs
- Lemon slices
- Peppercorns
IGTV Recipe Video
Check out this Instagram video I made! It’ll show you exactly how to make this delicious risotto-style broccoli cauliflower casserole.
FAQ
Before we jump in to the recipe, let’s address some commonly asked questions:
- Can I freeze cauliflower casserole?
Oh, YES!
Both riced broccoli and cauliflower rice freeze really well. So, go ahead and make this dish part of your healthy meal prep for the week.
- How long does cauliflower rice last in the freezer?
The best way to freeze your cauliflower and riced broccoli casserole is to make sure that it is completely cool first.
Then, transfer it to Ziploc freezer bags and press out as much air as you can before closing the bag. Lay the bags flat in the freezer (to save space!) and the casserole should keep well for 3 to 4 months.
The day before you want to serve it, transfer the bag to your fridge so the casserole can thaw.
- How to reheat leftover broccoli and cauliflower casserole
You can reheat one of three ways:
- In a covered dish, in a 350° F. oven, it should take about 20 minutes to reheat.
- Reheat in a skillet or pan over medium heat, stirring gently until it warms through.
- Microwave- Place the cauliflower rice risotto in a covered microwaveable container. Then, reheat on medium power in 3-minute intervals, stirring in between each one, until the dish warms through.
Mmm k, who’s hungry now?
Risotto-Style Broccoli Cauliflower Casserole
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
Risotto-style broccoli cauliflower casserole is an oven baked, low carb side dish recipe, for a lighter version of classic risotto that’s kid-friendly and healthy!
Ingredients
- 1 head cauliflower, cut into florets
- 3–4 small broccoli crowns, bottom stem and leaves trimmed off
- 2 slices uncured bacon, cut into small pieces (see notes for vegetarian option)
- 1 large shallot or ¾ cup red onion, finely chopped
- 2 garlic cloves, finely chopped (about 1 teaspoon minced)
- ¼ cup chopped asparagus (celery works as a substitute)
- sea salt and black pepper to taste
- ½ – ⅔ cup vegetable or chicken stock or broth
- Thyme leaves, plus oil to fry it in (optional)
Optional Toppings
- Grated Parmigiano-Reggiano cheese (omit for Whole30 and dairy-free)
- Finely chopped fresh herbs
- Lemon slices
- peppercorns
Instructions
- Preheat oven to 350F.
- In small batches, put the cauliflower florets into a food processor. Process until the cauliflower has the consistency of rice. Transfer to a large bowl and repeat with broccoli florets. Combine the two in the bowl. You should have 5 to 6 cups total of riced broccoli and cauliflower. Set aside. See notes for how to rice veggies.
- Chop the bacon into small pieces. Bacon is optional. If you don’t want to use bacon, replace with olive oil or refined avocado oil.
- Add bacon, shallot, and garlic to a wide skillet over medium-high heat. Sauté until bacon becomes brown (crispy edges) and onion is translucent and fragrant, about 5 to 7 minutes. If the bacon hasn’t released enough fat, add a little bit of olive oil or butter to the pot.
- Add the asparagus and sauté for 5 minutes.
- Add the riced broccoli and cauliflower to the pot. Stir ingredients together over medium heat.
- Stir in the stock/broth and place a few sprigs of fresh thyme on top. Cover the pot and place in the oven for 13-15 minutes.
- Meanwhile, fry the herbs, if desired. Simply place the thyme in a pan and cover with oil. Cook (fry) on high for 45-60 seconds. Remove and pat dry. Your herbs will be crispy and perfect for garnishing!
- Take the risotto out of the oven and place on stove over medium heat. Stir in generous amounts of grated Parmesan cheese, the fried thyme, and a squeeze of lemon.
- Garnish with lemon slices and peppercorns.
Notes
- This dish can be stored in airtight container in fridge for up to 5 days. Or freeze for 2 months.
- For Whole30 option, omit cheese.
- For vegetarian option, omit the bacon and use cooking oil or butter instead.
- See HOW TO RICE VEGGIES post for tips on making broccoli and cauliflower.
- Prep Time: 12 mins
- Cook Time: 25 mins
- Category: side dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 202
- Sugar: 4.4 g
- Sodium: 469 mg
- Fat: 11.3 g
- Saturated Fat: 4.1 g
- Carbohydrates: 16 g
- Fiber: 4.1 g
- Protein: 11.6 g
- Cholesterol: 21.4 mg
Keywords: riced broccoli, cauliflower rice, cauliflower rice risotto, broccoli cauliflower casserole
What’s YOUR favorite type of risotto?
Mine is this one (duh), or chili garlic cauliflower risotto bowls. YUM!
Have you made anything spectacular lately with cauliflower rice or riced broccoli? PLEASE share in the comments!
Cheers,
LC
When you say crowns of broccoli do you mean heads or florets?
Broccoli can come in small crowns without st or large floret. Unlike cauliflower which usually has a large head. If you use larger floret, you’ll need to remove stem before processing.
Does that make sense?
What’s the best way to reheat if storing in the freezer? Great dish!
★★★★★
Hi Caitlyn! I would thaw it out, drain any excess water, then give it a little extra seasoning and heat in oven again for 10’minutes or until warm. Does that make sense? Glad you like it!
Yes it does thank you! I’m making extras this week to meal prep for our little girl coming in May!
This recipe looks delicious. If using store bought cauliflower rice, how much do I need?
Thank you, Leslie! You’ll need about 2 cups of cauliflower rice for this recipe.
This is a great side dish, but we love it enough to make a meal of it! So delish!
★★★★★
You’re right- it’s a fantastic meatless meal!
This is such a perfect side dish! A new favorite at my house!
★★★★★
So glad to hear it!
This is indeed a healty meal! Very well prepared. Thank you for sharing!
Hope you enjoy it, Bea!
I feel like you made this just for me! Absolutely perfect!
★★★★★
Well, of course I made it just for you! 😉 Enjoy!
This looks so yummy and so healthy! And loving the parm topping for sure!!!
★★★★★
Thanks, Jennifer!
Is it better to use fresh broccoli and cauliflower than already riced and frozen?
I would use fresh. But if you only have frozen, then you might try thawing it out then baking it on a sheet pan to “dry out” a bit before using. It’s more work but should help! Frozen riced veggies are great but when using in a risotto, they can get too watery/mushy. Does that make sense?
“1/4 chopped asparagus” – can you tell me if it’s a 1/4 cup, a 1/4 stalk, etc?
just updated! Thanks for noticing. I meant 1/4 c of asparagus or celery. Either works. 😉
Absolutely mouthwatering! I got a new food processor for Christmas so this is a great recipe to christen it.
★★★★★
Oh girl, you are gonna love this then!
I tried doing this with just cauli recently but i think i added too much liquid:( Yours looks awesome!
Oh man! Yeah, too much liquid can totally change the texture of it, I learned that the hard way;) thank you!!
Love this take on rissoto! Thank you for a great recipe
Totally gets 5 stars!
★★★★★
Woohoo!! Thank ya friend!❤️❤️
Risotto always makes me think of this adorable little restaurant in a carriage house located on the Upper East Side of Manhattan (where I used to live) so yeah, I’d say risotto is pretty sexy too! This is absolutely my kind of meal!! I love it.
I love that! Definitely;) thank ya dear!
Risotto really is the sexiest and I love that I don’t have to stand and stir this one non stop!
★★★★★
Keeping it real simple and sexy over here lol ??
I LIVE for this recipe!!!!!!!!! So smart.
★★★★★
That’s what I like to hear! ? Thank ya friend❤️
Excuse me while I remove the drool from my keyboard.
you’re excused. As long as you come over when being excused. 😉
Hahaha yes, a sexy risotto recipe here (but noooo, don’t skip the cheese and bacon! ?). Can’t wait to see the sexy sweets coming up in another post.
★★★★★
haha i’m so glad you and I are bacon and cheese lovers!
Love this risotto make over. Would never have thought to use riced broccoli!
it’s a total game changer my friend!