Ingredients
Vegetables
- 4 cups cauliflower, riced
- 2 cups broccoli, riced
Cooking Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon mustard powder
- 8 ounces sharp cheddar cheese, shredded
Instructions
- Heat the oil: Heat the extra virgin olive oil in a large skillet over medium-high heat to prepare for sautéing the vegetables.
- Cook the riced vegetables: Add the riced cauliflower and broccoli to the skillet, season with salt and pepper, and cook while stirring often for about 8-9 minutes until just tender but not mushy.
- Transfer and clean pan: Once the vegetables are tender, transfer them to a bowl. Wipe the skillet clean and return it to the stove over medium heat.
- Make the cheese sauce base: Add the butter to the skillet and allow it to melt. Then whisk in the heavy whipping cream and mustard powder until fully blended. Cook for another 1-2 minutes until the mixture is hot and bubbly.
- Add the cheese: Gradually whisk in the shredded sharp cheddar cheese until it melts completely and forms a smooth sauce.
- Combine vegetables and sauce: Stir the cooked cauliflower and broccoli back into the cheese sauce, ensuring they are evenly coated.
- Final cooking: Continue to cook the combined mixture for an additional 2-3 minutes, stirring occasionally, until everything is heated through and well combined.
Notes
- To rice cauliflower and broccoli, pulse florets in a food processor until they reach a grain-like consistency.
- For a lighter version, use half-and-half instead of heavy whipping cream.
- Sharp cheddar provides the best flavor, but feel free to substitute with your favorite cheese.
- Keep stirring frequently during cooking to prevent sticking and ensure even cooking.
- This dish can be prepared ahead and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
