24
25
Cauliflower
'
Rice
'
Casserole
with Broccoli
Ingredients:
2 heads of broccoli cut into florets
1 (12 oz.) pkg of cauliflower rice, thawed if
frozen
1 cup sour cream
8 oz. 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
Panko topping:
1 cup panko breading
4 Tbsp. butter, melted
½
tsp. granulated garlic
½
tsp. paprika
1 tsp. dried parsley
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.
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
10-12
Serving Size:
½
cup
TOD6020BC_29094_EF_IB_B.indd 24
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12/16/21 5:03 PM
12/16/21 5:03 PM
