Broccoli Cauliflower And Rice Casserole Recipes

BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
• Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

HEALTHY CAULIFLOWER RICE BROCCOLI CASSEROLE

Steps:

• Add all the cauliflower florets to a and pulse a few times till the cauliflower resembles small bits like rice. Don't go all the way or it can turn mushy.
• Heat oil in a large pan and add garlic, jalapenos and carrots. Saute for a minute or two on high heat and add the riced cauliflower, oregano, paprika and salt. Stir fry the cauliflower for 3-4 minutes till the cauliflower becomes soft, but not mushy. Take a cup of this cauliflower mixture (reserve the rest) and blend with half and half (its okay if the sauce isn't completely smooth). Add a splash of water or stock if you need to loosen things up in the blender, but don't add more than a couple of teaspoons.
• the oven to 200 C/400 F
• Mix together the reserved cauliflower, cauliflower puree, broccoli and cheddar, and transfer to a baking pan or casserole dish. You can also use a if you like. Top with grated mozzarella and jalapeno slices, if using and bake for 45 minutes. Serve this healthy cauliflower broccoli rice immediately.

HOW TO COOK THE BEST BROCCOLI AND CAULIFLOWER RICE

Steps:

• Remove the stem and leaves from the broccoli and cauliflower. Chop into chunks and blitz in a food processor using the S blade until they resemble a rice consistency.
• Place the broccoli and cauliflower rice in a metal steamer in 1cm of water and cook for 3 - 5 minutes (or microwave on medium/ high for 3 - 5 minutes) until soft. You may need to do this in batches.
• Allow to cool slightly and transfer to a muslin cloth or clean thin tea towel. Squeeze out the excess water. This is the magic step that will make your veggie rices fluffy!
• Heat 2 tablespoons of olive oil, or coconut oil in a pan. Add the veggie rices (you can use all cauliflower or all broccoli if you prefer, just make sure it's the same weight) and fry for 1 further minute. Fluff up with a fork and mix well. Season to taste.
• Heat 1 tbsp of oil in a pan. Add the onions, saute on a medium/ low heat for 3 - 4 minutes until soft. Add the garlic for a further 30 seconds until fragrant.
• Stir through the broccoli or cauliflower rice, or mix of. Season to taste.
• Stir all the dressing ingredients in a small bowl. Drizzle, as much to taste, over your broccoli and cauliflower rice and top with optional fresh parsley and avocado.

BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
• Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
• While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
• Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
• In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
• Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
• Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

BROCCOLI & CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
• Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
• Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.
• Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

CHICKEN, BROCCOLI, AND 'RICE' CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.
• Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.
• Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

BROCCOLI , CAULIFLOWER AND RICE CASSEROLE

Steps:

• Cook rice according to instructions.
• Layer all ingredients ending with cheese.
• Cover and bake at 350F for 1 hour.

BROCCOLI CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish with nonstick cooking spray or butter.
• Melt butter in a skillet and add flour. Stir constantly and cook until there are no lumps. Cook for 2-3 minutes on medium-low heat until the roux turns blonde in color.
• Slowly pour in whole milk and whisk constantly until its smooth. Bring it to a slow boil.
• Stir in Dijon Mustard and Hot Sauce. Stir in Freshly Ground Black Pepper, Salt, Dried Oregano, Italian Seasoning, onion powder, and garlic powder.
• Stir in Mayonnaise and whisk well until there are no lumps and the sauce is silky smooth and creamy. Remove it off the heat.
• Stir in Broccoli florets, Cauliflower rice, Shredded Sharp Cheddar Cheese, and Shredded Mozzarella Cheese.
• Transfer to a 9x13 inch baking dish. Bake in a preheated oven for 30-minutes or until the cheese is melty and bubbly.
• Remove from oven and garnish with freshly chopped parsley. Serve right away.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

BROCCOLI CAULIFLOWER CHEESY RICE CASSEROLE

Steps:

• 1. Cook Rice according to package.
• 2. Cook broccoli and cauliflower according to package.
• 3. Saute' onion in butter until tender.
• 4. Add soup , Velveeta cheese and milk to the onions ; cook until cheese is melted.
• 5. Fold in cooked rice and cooked vegetables to the cheese mixture.
• 6. Pour into a greased baking dish ; cover and cook @ 325° for 30 minutes.