Broccoli Cheddar
Cauliflower Rice Casserole
All the comfort of a classic broccoli cheddar rice casserole — built entirely without rice. Riced cauliflower soaks up a creamy, cheesy sauce while broccoli florets add texture and nutrients. Bound together with eggs and topped with golden Parmesan, this is the kind of side dish that disappears fast at any table.
- Vegetables
- 1 bag frozen riced cauliflower, thawed
- 1 bag frozen broccoli florets, thawed & roughly chopped
- Binding Mixture
- 2 large eggs, beaten
- ¼ cup olive oil mayo
- ¼ cup plain non-fat Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Cheese
- 1 bag 2% shredded cheddar cheese
- 1 cup Parmesan cheese, shredded
-
1
Thaw & dry the vegetables
Thaw the riced cauliflower and broccoli florets overnight in the refrigerator or in the microwave. Once thawed, press the riced cauliflower firmly in a clean kitchen towel or paper towels to remove as much moisture as possible — this is the most important step for a casserole that sets properly rather than becoming watery. Roughly chop the broccoli into smaller pieces and pat dry as well.
-
2
Preheat & prep
Preheat oven to 375°F. Spray a 9x13 baking dish generously with non-stick cooking spray and set aside.
-
3
Mix the casserole
In a large bowl, whisk together the beaten eggs, mayo, Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth. Add the riced cauliflower, broccoli, and shredded cheddar cheese. Stir everything together until well combined and evenly coated.
-
4
Bake
Transfer the mixture to the prepared baking dish and spread evenly. Bake uncovered at 375°F for 35 minutes until the casserole is set in the center and the edges are bubbling.
-
5
Add the Parmesan topping
Remove from the oven and sprinkle the shredded Parmesan evenly over the top. Return to the oven for an additional 8–10 minutes until the Parmesan is melted and lightly golden.
-
6
Rest & serve
Let the casserole rest for 5–10 minutes before slicing and serving — this allows it to set so it scoops cleanly. Serve hot as a side dish or as a light main alongside a simple green salad.
- Squeeze the cauliflower rice dry: This is the single most important step. Frozen cauliflower rice holds a surprising amount of water — if you don't press it dry the casserole will be soggy and won't set properly.
- The eggs are the binder: They're what transforms this from a bowl of cheesy vegetables into a proper casserole that slices and scoops cleanly. Don't skip them.
- Make it a main: Stir in diced cooked chicken breast or crumbled turkey sausage with the vegetable mixture before baking to turn this into a complete high-protein main dish.
- Make ahead: Assemble the unbaked casserole up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge — add 5–10 extra minutes to the bake time.
- Leftovers: This reheats beautifully in the microwave or in the oven at 350°F covered with foil. Store in the fridge for up to 4 days.