9
CAULIFLOWER RICE CASSEROLE WITH BROCCOLI
Serves 10-12
Preparation time:
10 minutes
Cooking time:
30 minutes
Ingredients:
2 heads of broccoli cut into florets
340g of cauliflower rice, thawed if frozen
1 cup sour cream
230g 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 knob to bake, and set the timer to 30 minutes. Press start. Once done, let the
casserole cool for about 5 minutes before serving.
Panko topping:
1 cup panko breading
4 Tbsp. butter, melted
½ tsp. granulated garlic
½ tsp. paprika
1 tsp. dried parsley
