Creamy Broccoli and Cauliflower Rice

Creamy broccoli and cauliflower rice is really comforting. It combines, mushrooms, chives, oregano and basil for great flavor and then adds in chicken or vegetable stock, coconut yogurt and apple cider vinegar for the creaminess you get from cream with a little bit of tang. Stir it all together with cauliflower rice and broccoli to get a great side or a nice stand alone vegan dinner. I made this recipe to mimic that delicious rice that goes with the chicken and rice casserole that has the can of cream of mushroom soup and the can of cream of chicken soup that is super easy to make and makes the best tasting rice. If you can't eat dairy and are trying to add more vegetables to your diet this is a delicious replacement for it.



For 6 Person(s)

Broccoli and Cauliflower Rice

  • 1 Pound Cauliflower Rice
  • 1 1/2 Cup Chicken or Vegetable Stock
  • 8 Ounces Mushrooms, Sliced
  • 3 Tablespoons Fresh Chives, minced
  • 3 Tablespoons Fresh Oregano, minced
  • 2 Tablespoons Fresh Basil, minced
  • 12 Ounces Broccoli Florets
  • 6 Ounces Coconut Yogurt
  • 1 1/2 Teaspoons Apple Cider Vinegar
  • 3 Tablespoons Avocado Oil
  • 1 Teaspoon Salt

Creamy Broccoli and Cauliflower Rice Directions

  1. Preheat your oven to 400 degrees. Mix together yogurt and apple cider vinegar and set aside. Heat a cast iron skillet on high heat and then add avocado oil. Saute mushrooms until browned on both sides. Add in chives, oregano and basil and cook until they start to become fragrant, about 2 minutes. Add cauliflower rice and saute, stirring regularly to avoid burning. When the cauliflower rice is browned, turn off heat. Add chicken stock, salt, yogurt mixture and broccoli and stir to combine in pan. Place cast iron pan in oven and bake for 20 to 25 minutes or until the broccoli is cooked and it is hot all the way through.

Nutrition facts

vegetarian gluten free lactose free

Per Serving
  • Kcal: 165 kcal
  • Fibers (g): 5.3g
  • Sodium (mg): 455mg
  • Carbs: 12.8g
  • Sugar (g): 3.6g
  • Fat: 7.6g
  • Saturated fat (g): 0.6g
  • Cholesterol (mg): 27mg
  • Proteins: 15.6g

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