Keto Cheesy Broccoli and Cauliflower Rice - Low Carb
Creamy, delicious, and incredibly easy, this Keto Cheesy Broccoli & Cauliflower Rice makes the perfect low carb side dish!
Creamy, delicious, and incredibly easy, this Keto Cheesy Broccoli & Cauliflower Rice makes the perfect low carb side dish!
- Carbohydrate 1.00019591745859 g
- Cholesterol 39.6220918650331 mg
- Fat 12.9118003368177 g
- Fiber 0.052106249332428 g
- Protein 4.73903825758811 g
- Saturated Fat 7.84414299766991 g
- Serving Size 1 1 serving (34g)
- Sodium 313.136915626901 mg
- Sugar 0.948089668126164 g
- Trans Fat 1.17326255257849 g
- Calories 138 calories
Step-by-step
- Combine the cauliflower, broccoli, butter, salt, pepper, garlic powder, and nutmeg in a medium sized microwave safe bowl and microwave on high for 4 minutes. Stir.
- Microwave for an additional 2 minutes. Stir.
- Add the cheddar cheese and microwave an additional 2 minutes.
- Remove from the microwave carefully and stir in the mascarpone cheese until creamy and fully incorporated.
- Taste and adjust seasoning as desired.
- Serve hot.
Standard measurements on a screen fail to convey how efficiently riced brassicas absorb heavy fats without turning watery, provided the initial steaming step drives off excess cellular moisture effectively. When combining cauliflower and broccoli grains with butter and spices in a microwave-safe bowl, heating them in two distinct intervals totaling six minutes creates enough steam to soften the raw cellular walls without boiling the vegetables in their own liquids. If the vegetables pool with liquid after the second six-minute interval, drain them through a fine-mesh sieve for 60 seconds before folding in the dairy, or the sharp cheddar and mascarpone will break into an oily slick instead of binding into a cohesive emulsion.
Pair this rich vegetable mash with proteins that possess enough structural integrity and dry heat char to balance the creamy density of mascarpone and cheddar, such as a 400-degree-Fahrenheit roasted whole chicken or pan-seared ribeye steaks basted in thyme-infused butter. Because brassica starches degrade under prolonged heat, avoid holding the dish above 140 degrees Fahrenheit on a warming tray for longer than 20 minutes to prevent sulfur compounds from developing an unpleasant pungency. Leftovers store safely in an airtight glass container for up to three days at 38 degrees Fahrenheit, though freezing is discouraged because the emulsified fats separate irrevocably upon thawing, leaving a grainy texture behind.
Budget-conscious cooks working with whole heads rather than pre-packaged riced vegetables can process florets in a food processor using the pulse attachment until they reach the size of coarse semolina grains, substituting 4 cups of homemade grains for the specified quantities without altering the cooking time. Incorporating a pinch of freshly grated nutmeg adds aromatic depth by cutting through the high saturated fat content of the 7.8 grams of fat per serving, bridging the flavor gap between the sharp cheddar and the buttery brassicas.
