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skillet of riced broccoli cauliflower risotto

Risotto-Style Broccoli Cauliflower Casserole

  • Author: Lindsay Cotter
  • Total Time: 37 minutes
  • Yield: 4 servings 1x


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!


Units Scale
  • 1 head cauliflower, cut into florets
  • 34 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 3/4 cup red onion, finely chopped
  • 2 garlic cloves, finely chopped (about 1 teaspoon minced)
  • 1/4 cup chopped asparagus (celery works as a substitute)
  • sea salt and black pepper to taste
  • 1/22/3 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


  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. Add the asparagus and sauté for 5 minutes.
  6. Add the riced broccoli and cauliflower to the pot. Stir ingredients together over medium heat.
  7. 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.
  8. 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!
  9. 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.
  10. Garnish with lemon slices and peppercorns.


  • 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


  • 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