Riced Broccoli and Cauliflower Casserole
Lauren Kelly Nutrition
large head broccoli
large head cauliflower
washed and sliced
or milk of choice
small white beans
optional, omit or reduce the amount for low carb
optional, omit for vegan and dairy free
gluten-free bread crumbs
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
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
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.