This Cauliflower Broccoli Rice is a fast, easy and healthy way to eat more veggies.
It takes just 10 minutes to make and can be customized so many ways – you can make it differently every time!
Plus it’s naturally low carb, gluten-free, vegan, keto, Paleo and Whole30 friendly!
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Why this recipe works
Cauliflower rice has become a popular low carb alternative to regular rice.
But not everyone likes the taste and it can get boring after a while.
So adding broccoli rice not only means you’re getting two healthy vegetables in one dish, it’s more colorful and flavorful too.
And by using broccoli and cauliflower florets, it takes just minutes to make. (Although if you want to use a whole head of broccoli and cauliflower, I include instructions in the notes below the recipe.)
It’s great with simple seasonings, making it versatile enough to accompany almost any protein.
But it’s also easy to switch up the flavor profile, so I include substitution ideas below.
What you need
Ingredients:
- 10 oz. broccoli florets
- 10 oz. cauliflower florets
- 1 tablespoon avocado oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Equipment:
- a food processor
- a medium mixing bowl
- a large skillet (12″) with a lid
- measuring spoons
- a cutting board and chef’s knife (if necessary)
- a heat-proof spatula
- a serving bowl
- a serving spoon
How to make Cauliflower Broccoli Rice
Step 1
Roughly chop any large broccoli florets, then add all the broccoli to the food processor bowl fitted with the “S” blade. Pulse until it’s reduced to the size of grains of rice, about 8-10 one-second pulses. Use a spatula to scrape into a medium bowl. No need to wash the food processor bowl or parts.
Step 2
Roughly chop any large cauliflower florets, then add all the cauliflower to the processor and pulse the same way until it’s the size of grains of rice, about 5-6 one-second pulses. Leave in the processor bowl or transfer to the mixing bowl.
You might be tempted to add both vegetables and pulse them together but I do not recommend this. The bowl will be too full and the vegetables won’t be pulverized evenly – you’ll end up with tiny little bits and large chunks.
Step 3
Heat the oil in a large skillet over medium heat.
Step 4
Add the broccoli and cauliflower and stir in the salt, garlic powder and onion powder. Cover and cook, stirring occasionally, until tender but not mushy, about 3-5 minutes.
Remove from the heat and serve.
FAQ
Yes! This recipe is incredibly versatile. Here are some ideas:
Keep the seasonings but also add 1-2 teaspoons of lemon, lime or orange zest.
Stir in chopped fresh herbs like basil, parsley, thyme, cilantro or tarragon.
Omit the garlic powder and sauté one minced garlic clove in the oil for 30-60 seconds before adding the vegetables.
Omit the onion powder. Sauté a peeled, diced shallot or 2 thinly sliced scallions in the oil until soft, about 3-5 minutes. Then add the vegetables and seasonings.
Stir in any toasted nuts or seeds you like, such as sliced or chopped almonds, cashews, hazelnuts or sesame seeds.
Give it a Latin flavor by adding ground cumin, coriander, paprika and dried oregano to the original seasonings.
Give it an Italian spin by adding Italian seasoning to the original seasonings, then stirring in sliced pitted olives (black or green) before serving.
Give it a Chinese flavor by adding ground ginger to the seasonings. When it has about 1 minute left of cooking, add 1 tablespoon of coconut aminos. Before serving, drizzle on 1 teaspoon of toasted sesame oil and 1 teaspoon of toasted sesame seeds.
You can store the riced broccoli and cauliflower (without the seasonings) for up to 5 days.
You can store any leftovers in the fridge for up to 5 days, but the vegetables might get softer as they sit (the salt will draw out moisture).
Yes. Store in an airtight, freezer-safe container or baggie for up to 3 months. Thaw overnight in the fridge.
Reheat in a bit of oil in a skillet over low heat, or microwave until warm (about 60-90 seconds).
Yep!
It’s low carb because it has 9g carbs per serving.
It’s keto because it has 6g net carbs per serving.
It’s vegan because it has no animal products in it.
It’s Paleo because it has no grains, dairy, legumes, sugar or vegetables oils.
It’s Whole30 because all 6 ingredients are Whole30 compatible.
Other recipes you might like:
- Spanish Cauliflower Rice with Ground Beef (low carb, keto, Paleo, Whole30)
- Beef and Broccoli (low carb, Paleo, Whole30)
- Whole30 Shrimp Fried Rice
- The 4 Best Ways to Cook Parsnips – riced, mashed, roasted and noodles (vegan, Paleo, Whole30)
Cauliflower Broccoli Rice (Whole30, Paleo, keto)
Ingredients
- 10 oz. broccoli florets
- 10 oz. cauliflower florets
- 1 tablespoon avocado oil
- ¾ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Roughly chop any large broccoli florets, then add all the broccoli to the food processor bowl fitted with the "S" blade. Pulse until it's reduced to the size of grains of rice, about 5-6 one-second pulses. Use a spatula to scrape into a medium bowl. No need to wash the food processor bowl or parts.
- Roughly chop any large cauliflower florets, then add all the cauliflower to the processor and pulse the same way until it's the size of grains of rice, about 8-10 one-second pulses. Leave in the processor bowl or transfer to the mixing bowl.(You might be tempted to add both vegetables and pulse them together but I do not recommend this. The bowl will be too full and the vegetables won't get pulverized evenly – you'll end up with tiny little bits and large chunks.)
- In a large (12") skillet with a lid, heat the oil over medium heat.
- Add the broccoli and cauliflower and stir in the salt, garlic powder and onion powder. Cover and cook, stirring occasionally, until tender but not mushy, about 3-5 minutes. Remove from the heat and serve.
Notes
- Keep the seasonings but also add 1-2 teaspoons of lemon, lime or orange zest.
- Stir in chopped fresh herbs like basil, parsley, thyme, cilantro or tarragon.
- Omit the garlic powder and sauté one minced garlic clove in the oil for 30-60 seconds before adding the vegetables.
- Omit the onion powder. Sauté a peeled, diced shallot or 2 thinly sliced scallions in the oil until soft, about 3-5 minutes. Then add the vegetables and seasonings.
- Stir in any toasted nuts or seeds you like, such as sliced or chopped almonds, cashews, hazelnuts or sesame seeds.
- Give it a Latin flavor by adding ground cumin, coriander, paprika and dried oregano to the original seasonings.
- Give it an Italian spin by adding Italian seasoning to the original seasonings, then stirring in sliced pitted olives (black or green) before serving.
- Give it a Chinese flavor by adding ground ginger to the seasonings. When it has about 1 minute left of cooking, add 1 tablespoon of coconut aminos. Before servings, drizzle on 1 teaspoon of toasted sesame oil and 1 teaspoon of toasted sesame seeds.
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