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Packed with wonderful flavors and tons of vitamins and minerals, this warm, comforting low carb casserole is a simple to make, weeknight meal. Go ahead and add some shredded chicken or shrimp if you want to add some protein.
So, how many of you that made resolutions are still following through with them?
I know it’s only January 11, but many people have already stopped by now!
I personally don’t believe in making resolutions because many people feel overwhelmed and give up, which in turn makes them feeling bad once again. I like making both short and long term goals each year instead. I make them realistic and attainable.
For example, instead of saying “I want to lose 30 lbs” I say “I want to eat more vegetables each day”. My goals are more specific and realistic.
Many of you would like to eat healthier in the new year and that’s where I come in. I love sharing easy, healthy, delicious recipes with you and I feel so lucky that you are all here.
This casserole is one of those easy one dish meals that you can keep reheating and eat it for a few days! That is HUGE for a busy mom like me…
Sometimes I make this on Sunday (my meal prep day) and keep it in the refrigerator for lunch for me for the week. It saves so much time and helps me prevent mindless eating when I am so hungry and have no idea what to eat.
Some days I add some rotisserie chicken for added protein, other days I eat this with eggs (it might sound strange but please try it!) The possibilities are endless and this casserole is so extremely versatile.
This velvety smooth casserole is made without those processed creamy soups that are loaded with preservatives and sodium. Trust me guys, you will not miss it one bit.
Why do so many casseroles containers that cream of mushroom or chicken soup? It drives me crazy and seems so unnecessary.
This is way healthier and made with all whole ingredients. So for all of you that made goals or resolutions to eat more whole foods, this one is for you!
So that’s it, I told you guys it was super easy.
This isn’t fancy and it doesn’t use any crazy, weird ingredients. If you don’t have almond flour and you don’t need it to be gluten-free, you can simply use any flour you’d like.
The gluten free breadcrumbs are completely optional and personally I leave them out because I don’t want the extra carbs, but they do add a nice crunch.
One reader told me that she adds some sliced almonds instead of the breadcrumbs which add a nice crunch and keeps the carb count low. I love when you guys share these ideas with me.
I also love that you can buy already pre-made riced broccoli and cauliflower these days which is so convenient and saves so much time. I get mine at Trader Joe’s but I know most grocery stores carry them these days and I highly recommend, especially if you don’t have a food processor.
I am always looking for ways to simplify my life and to make things easier.
Riced Broccoli and Cauliflower Casserole
- 1 large head broccoli
- 1 large head cauliflower
- 2 tablespoons olive oil
- 16 ounces mushrooms washed and sliced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons ground flax
- 2 tablespoons almond flour
- 1 cup almond milk or milk of choice
- 2 cups small white beans optional, omit or reduce the amount for low carb
- 1/2 cup shredded cheddar optional, omit for vegan and dairy free
- 1/4 cup gluten-free bread crumbs optional
Preheat oven to 350degrees.
Cut the heads off of the broccoli and cauliflower leaving the stems behind.
Break apart the florets into your hands.
Transfer the broccoli and cauliflower to a food processor.
Using the grater attachment on the food processor, pulse until they are the size of rice.
Transfer to a paper towel to remove and moisture .
Over medium heat, add oil, onion garlic and mushrooms to a sauce pan.
Cook for 5 minutes until softened.
Add flax and almond flour and mix again.
Add milk, stir again and bring to a boil.
Reduce heat and stir allowing to cook for another 5 minutes.
Add beans, broccoli and cauliflower. Mix again.
Add cheese (if using) and pour mixture into a casserole dish.
Bake in preheated oven for 40 minutes in preheated oven until edges are brown and casserole is bubbly.
Top with bread crumbs if using and cook for another 5 minutes.
I hope you enjoy this as much as we did!
If you make this Low Carb Broccoli and Cauliflower Casserole or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy this! Thank you for stopping by and please come back soon!