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Cauliflower 'Rice' Casserole
with Broccoli
P rep Time: 10 minutes
Servings: 10-12
Ingredients:
2 heads of broccoli cut into florets
1 (12oz) pkg of cauliflower rice, thawed
if frozen
1 cup sour cream
8 oz of cream cheese, softened
¼ cup of milk, heavy cream, half and
half, or nut milk
¼ tsp. black pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. granulated garlic
1 cup shredded Colby cheese
1 cup shredded triple cheddar cheese
3 Tbsp. chopped fresh parsley
8 slices of bacon, cooked and chopped,
optional
Directions:
1. In a large bowl, combine the sour cream, cream cheese, milk, black pepper,
salt, onion powder, and granulated garlic. Stir until cream cheese chunks
are smoothed out. You may need to add more milk.
2. Add the parsley and cheeses to the sour cream mixture, stir to combine.
Add the broccoli and cauliflower rice. Stir to coat with cheese mixture.
Note: if using bacon add at this time.
3. Pour the mixture into a lightly greased 9x13 pan (without handles). Spread
it evenly into the pan and set aside while making the panko topping.
4. Panko topping: in a small bowl combine the panko crumbs, garlic, paprika
and parsley. Stir to combine.
5. Pour the melted butter over the breadcrumbs and stir until the crumbs
are coated with the butter. Sprinkle the crumbs evenly over the broccoli
mixture in the pan.
6. Place the pan on the wire rack in the up position in the oven. Close the
door, turn the function dial to 350°F and set the timer to 30 minutes. Press
start. Once done, let the casserole cool for about 5 minutes before serving.
22
Cook Time: 30 minutes
Serving Size: ½ cup
Panko topping:
1 cup panko breading
4 Tbsp. butter, melted
½ tsp. granulated garlic
½ tsp. paprika
1 tsp. dried parsley
Total Time: 40 minutes
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