Cauliflower Broccoli Rice (Whole30, Paleo, keto)

Riced vegetables in a white bowl next to a blue towel with a serving spoon on it.

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Cauliflower Broccoli Rice (Whole30, Paleo, keto)

Cauliflower Broccoli Rice is a fast, easy and healthy side dish. It goes with just about any protein, too. And it's naturally low carb, gluten-free, vegan, keto, Paleo and Whole30 friendly.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 75kcal

Author: Don Baiocchi

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

If using whole broccoli heads: Chop off the broccoli florets and add to the food processor. Use a knife or vegetable peeler to remove the outer layer of the broccoli stalks and trim off the bottom. Chop the exposed stalk and add to the food processor (discard the outer peelings). Pulse as explained in the recipe.

If using a whole cauliflower head: Chop off the bottom root end of the cauliflower and remove any outer leaves. Chop the cauliflower in half (from the top through the root). Cut each half into thick slices and chop the slices into chunks. Add the chunks (including the root pieces inside the cauliflower, not the root end you first chopped off) to the food processor and pulse as explained in the recipe.

Substitutions

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.

Make ahead

You can rice the vegetables (but don't season them) and store them in the fridge 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).

Freezer instructions

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).

Nutrition