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5 from 3 votes
This Broccoli and Rice Casserole from Lauren Kelly Nutrition is packed with vitamins and minerals and is vegan, gluten free and dairy free!
Riced Broccoli and Cauliflower Casserole
Course: main dish
Servings: 6 -8 servings
Author: Lauren Kelly Nutrition
  • 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
  1. Preheat oven to 350degrees.
  2. Cut the heads off of the broccoli and cauliflower leaving the stems behind.
  3. Break apart the florets into your hands.
  4. Transfer the broccoli and cauliflower to a food processor.
  5. Using the grater attachment on the food processor, pulse until they are the size of rice.
  6. Transfer to a paper towel to remove and moisture .
  7. Set aside.
  8. Over medium heat, add oil, onion garlic and mushrooms to a sauce pan.
  9. Cook for 5 minutes until softened.
  10. Add flax and almond flour and mix again.
  11. Add milk, stir again and bring to a boil.
  12. Reduce heat and stir allowing to cook for another 5 minutes.
  13. Add beans, broccoli and cauliflower. Mix again.
  14. Add cheese (if using) and pour mixture into a casserole dish.
  15. Bake in preheated oven for 40 minutes in preheated oven until edges are brown and casserole is bubbly.
  16. Top with bread crumbs if using and cook for another 5 minutes.