This keto broccoli cauliflower rice casserole makes the perfect side dish. Fresh broccoli and cauliflower rice come together in a gluten-free, cheesy homemade sauce for a healthy side dish the whole family will love!
It’s a low-carb broccoli cauliflower rice casserole that’s a delicious low-carb ketogenic alternative to the starchy and carby classic American dish.
Plus, it’s also easy to make and doesn’t require any hard-to-find ingredients.
Enjoy comfort food that’s perfect for anyone doing a ketogenic diet. The best part is that even if you’re not doing keto, it’s a recipe that the entire family will embrace.
Made with fresh broccoli, packaged cauliflower rice, and a cheesy sauce, this keto casserole is packed with veggies, and your picky eaters won’t even notice!
Be sure to check out our round-up of keto casseroles for more tasty options.
Keto Broccoli Cauliflower Rice Casserole
If you want a low-carb side dish for holiday dinners or just a healthy keto-friendly way to get more veggies in your diet, give this keto casserole a try! I promise you won’t regret it!
This low-carb casserole has quickly become one of my favorite low-carb side dishes! My family loves it when I make homemade cheesy dishes, and this recipe was no exception!
It was all they could talk about at the table!
What’s not to love about a keto-friendly, cheesy baked casserole?? Oh, and did I mention that it’s less than three net carbs per serving?!!
This low-carb broccoli cauliflower rice casserole really is one of those no-brainer sides for any occasion.
Save this easy recipe for busy weeknights when you’re not sure what to cook with your chicken breast dinner!
In fact, you could even enjoy this as a complete keto vegetarian meal or add some rotisserie chicken cut into small pieces to the casserole.
And by all means, add it to your keto meal planning rotation, for easy, yummy options.
How To Make Keto Broccoli Cauliflower Rice Casserole
Making this keto cauliflower broccoli casserole is pretty simple and doesn’t take a lot of prep work! You’ll start by making the keto cheese sauce.
In a large skillet or saucepan, sauté the onions with the butter on medium-high heat until they’re translucent.
Then you’ll add in the spices, and while whisking, pour in the heavy whipping cream. Continue whisking until the sauce starts to thicken.
Next, you’ll add the cream cheese, parmesan, and 1 ½ cups of shredded cheddar cheese. Stir until the cheeses melt and combine into the sauce. At this point, you can take your sauce off the heat and set it aside.
This cheesy broccoli cauliflower rice calls for frozen cauliflower rice because who has time to rice a cauliflower head and clean a food processor?!
There was a time when that was the only way to make cauliflower rice, but thank God those days are over! Now, you can find cauliflower rice in all grocery stores!
If you prefer not to use frozen veggies, you can, by all means, use our directions for Keto Cauliflower Rice and omit any seasonings for this recipe.
You’ll need to cook your riced cauliflower according to the directions on the package and then drain. You want to make sure you don’t have any excess water.
Next, boil water in a 5-quart pot, add your broccoli florets, and cook for 2 to 3 minutes. Once slightly tender, drain the broccoli well.
Add the broccoli, cauliflower rice, and cheese sauce to a large mixing bowl and combine well.
Transfer this mixture to your prepared casserole dish, top with the remaining cheese sauce, and bake for 30 to 40 minutes until the cheese is browned.
If you have any, you can store leftovers in the refrigerator in an airtight container for up to 3 days or even freeze for up to 3 weeks.
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Ingredients Needed For Keto Broccoli Cauliflower Rice Casserole
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are the ingredients needed to make this delicious side dish, a keto casserole. Note that the full recipe card is at the bottom of the page.
- Heavy cream
- Butter
- Onion
- Garlic powder
- Black pepper
- Salt
- Smoked paprika
- Dry mustard powder
- Grated Parmesan cheese
- Cream cheese, softened
- Shredded cheddar cheese
- Fresh broccoli florets
- Frozen cauliflower rice
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Looking for more easy keto-friendly dinners? If you love spicy food, then you’ll love our Keto Jalapeno Popper Chicken Casserole.
And if you’re looking for a pasta replacement casserole, then our Keto Spaghetti Squash Alfredo Casserole is perfect for you!
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In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer that these keto cookbooks will help make keto a delicious breeze for you.
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Keto Broccoli Cauliflower Rice Casserole (Gluten-Free)
This keto broccoli cauliflower rice casserole is the perfect side dish. Made with fresh broccoli and packaged cauliflower rice, it comes together easily to make a gluten-free cheesy casserole the whole family will love!
Ingredients
- 2 1/4 cups of heavy cream
- 1/4 cup of unsalted butter
- 1 small onion finely chopped
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of dry mustard powder
- 1/4 cup of grated parmesan cheese
- 2 ounces of cream cheese softened
- 2 cups of shredded cheddar cheese, divided
- 7 cups of fresh broccoli but into bite-size pieces (about 2 small broccoli heads)
- 2 - 12 ounce packages of frozen cauliflower rice
Instructions
- Preheat the oven to 350 degrees F.
- Butter well an 11x7 inch baking dish.
- Over medium heat, cook the onions with the butter until soft and translucent.
- Add the spices and stir in the heavy cream while whisking until the sauce thickens.
Add the cream cheese, parmesan, and 1 1/4 cups of shredded cheddar cheese. Stir the sauce until melted and all the ingredients are well incorporated. Set it aside. - Microwave the cauliflower packages, refer to instructions, and then drain. I recommend draining the cauliflower rice over a fine mesh colander with a bowl underneath. Then, use a spatula to press the cauliflower to try to remove as much liquid as possible. Set it aside.
- Boil water over medium-high heat, water in a 5-quart pan, and cook the broccoli until crisp and slightly tender, about 2-3 minutes. The broccoli will continue to cook in the oven. Drain the broccoli well. In a large bowl, combine the broccoli, cauliflower rice, and prepared cheese sauce.
- Transfer the casserole to the buttered baking dish.
- Top with the remaining cheese and bake for 30-40 minutes until the cheese is lightly brown.
- Store leftovers in the refrigerator in a well-covered container for up to 3 days. Freeze for up to 3 weeks.
Notes
If you prefer not to use frozen veggies, you can, by all means, use our directions for Keto Cauliflower Rice and omit any seasonings for this recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 29.7gSaturated Fat: 18.5gCholesterol: 96mgSodium: 388mgCarbohydrates: 7.1gNet Carbohydrates: 4.6gFiber: 2.5gSugar: 1.8gProtein: 11.3g