Broccoli Cauliflower Rice

Easy to make, broccoli cauliflower rice is a quick low carb keto friendly alternative. Simply seasoned, healthy and vegan and gluten-free.

Print Pin

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 100kcal

Cut the broccoli and cauliflower into florets.
Place the florests, a few at a time, into a food processor or stand blender. Pulse until they resemble grains of rice. Empty into a large bowl and repeat til all of the cauliflower and broccoli has been riced.
Add the seasonings to the riced vegetables and stir to combine.
Heat the oil in a large skillet on a medium high heat. Once hot, add the riced cauliflower and broccoli.
Cook for 4 to 5 minutes, stirring quite often, till warmed through.

If you are using a food processor or stand blender to rice your cauliflower and broccoli, pulse it rather than use a continuous speed so that you don't overwork it.
Stir several times during cooking so that the steam doesn't get trapped, this can lead to soggy rice.
Get adventurous and mix up your seasonings to suit all of your favorite dishes!
Uncooked riced cauliflower and broccoli should be frozen, not stored in the fridge, as it can develop an odor. You can freeze it for up to 1 month and cook it right from frozen.
Once cooked, it will keep well in the fridge in an air tight container for up to 4 days. It's best not to freeze it after cooking as the texture can change a little, though it will keep for a couple of months.
Leftovers can be reheated in a skillet for a few minutes, or in the microwave for about 30 seconds.