This broccoli “rice” is simple yet flavorful and easy-to-make! Whether you are or aren’t ditching grains, it is a tasty side dish for any meal. For those who are ditching grains, this option is perfect!
Are you sick of cauliflower? I’ve been ricing it for years. I started when I was on a low-carb diet back before going vegan, but now I make it for a few of my customers who eat minimal grains, and I’ll make it at home sometimes too if it’s a tasty recipe and not too plain.
The problem I often run into when cooking dinners for people who are low on grains and starches, is not overloading them with too much cauliflower. It’s so versatile, and a great substitute for things like rice or potatoes, but what happens when you just had it yesterday, and maybe even the day before yesterday? Another problem is, what if there’s cauliflower as (or in) the main course? Nobody wants a cauliflower steak on top of cauliflower rice, do they?
This dilemma got me brainstorming for other veggies to rice. In the past, I’ve done riced carrots, which was good, but not my favorite. Plus, carrots aren’t allowed in some diets, such as keto or in a candida cleanse. Both of which are diets my clients are sometimes on.
Broccoli is an obvious option since it’s very similar to cauliflower. Plus, who doesn’t love broccoli (haha, TBH that’d be my husband — I don’t get it!)? I think it’s probably the number one favorite vegetable, I could be biased!
I wanted to keep this dish simple, so not only would it be easy to make, but also versatile enough to enjoy with many different dishes. However, at the same time, I wanted it to be flavorful on its own as well. I think I nailed it! I use a good amount of garlic because it’s garlic and I added nutritional yeast to give it a little bit of cheesiness because broccoli is always good with cheese! Hmm… unless of course, you’re having Asian food, but since this is just nutritional yeast ( as we vegans like to call it) and not actually cheese or a cheese substitute, it will still pair deliciously with Asian dishes. None of the flavors are overpowering. They’re simply there to kick it up a notch.
I’m very thankful to now have a grain, that’s not a grain, to serve with Cauliflower Picatta Steaks. I’m also thankful that I can add cauliflower back to my curry again! And though at home we’re not necessarily grain-free, this dish makes a great side, simply because it’s delicious and not plain and boring like a lot of rice!
I hope you enjoy my recipe. If so, let me know by leaving a comment below — or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
Noochy Broccoli “Rice”
Ingredients
- 2 Tbsp olive oil
- 2/3 cup yellow onion, diced
- 2 Tbsp garlic, minced
- 6 cups riced broccoli I chop mine with a knife rather than using the food processor
- 3 Tbsp vegetable broth
- 2 cups kale, chopped
- 2 – 3 Tbsp nutritional yeast (Nooch!)
- 1/2 tsp sea salt, or to taste
- 1/2 tsp black pepper
Instructions
- Heat oil in a large skillet over medium heat. Once hot, add the onion to the skillet and sauté for 1 minute. Next, add the garlic. Sauté until onions are soft.
- Stir the broccoli in with the onion and garlic. Sauté for 1 1/2 minutes, stirring the skillet once or twice to prevent burning.
- Add the kale and vegetable broth to the skillet. Stir, cover, and turn heat down to medium-low for 1 minute.
- Remove lid, stir in 2 Tablespoons nutritional yeast, the sea salt, and the black pepper. Turn heat back to up to medium and sauté, stirring occasionally, until liquid is absorbed and broccoli “rice” is tender.
- Taste, add more seasonings if desired. Sprinkle each serving with additional nutritional yeast (optional).