Looking for a flavorful and low-carb keto side dish that’s quick, versatile, and packed with nutrients? This Keto Mediterranean Side Dish: Cauliflower Broccoli Rice checks all the boxes! Made with fresh cauliflower rice and broccoli rice, it’s seasoned with Mediterranean herbs like basil and thyme to deliver bold flavors without the carbs.
Ready in just 30 minutes, this dish is keto-friendly, gluten-free, dairy-free, vegan, and perfect for anyone following a low-carb diet. Serve it alongside grilled chicken, fish, or tofu, or enjoy it as a light and satisfying meal on its own. It’s the ultimate healthy rice alternative for those craving something delicious yet guilt-free!
It is a delicious and easy way to enjoy a low-carb and keto-friendly low carb side dish that is also vegan and low in calories.
Recipe Story
I’ve always been a fan of rice, especially in dishes with bold Mediterranean flavors. It’s such a common ingredient and so versatile that it pairs beautifully with almost anything. But when I switched to a keto diet, I had to say goodbye to regular rice, like white rice and brown rice, because of its high carbs and blood sugar spikes.
That’s when I discovered cauliflower rice and broccoli rice. These are amazing low-carb recipes that mimic the texture of rice but come with fewer carbs and more health benefits. Made from cauliflower florets and raw cauliflower, you can easily make your own cauliflower rice at home using a cheese grater or food processor. It’s even available in the produce section of many grocery stores, including Trader Joe’s! Add some fresh herbs like parsley or dill and a squeeze of lemon juice, and you’ve got a winning combination that the whole family will love.
If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!
Ingredients
This recipe is a feast for your eyes and your taste buds. You will need the following ingredients to make this colorful and flavorful dish:
- cauliflower
- broccoli head
- bell pepper
- onion
- garlic
- olive oil
- dried basil
- dried thyme
- sea salt
- black pepper
Optional:
- Fresh parsley or lemon zest for garnish
- Feta cheese crumbles or cream cheese for added creaminess
Instructions
- Rice the veggies: Use a food processor to pulse the cauliflower florets and broccoli into rice-sized grains. For the easiest way, you can also use a cheese grater or buy pre-riced veggies from the store.
- Sauté the aromatics: Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, cooking until fragrant.
- Cook the rice: Toss the riced cauliflower, broccoli, and bell pepper into the skillet. Season with basil, thyme, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until tender. Tip: Add a splash of chicken broth for extra flavor or creaminess.
- Serve: Top with a squeeze of lemon juice, some parmesan cheese, or even roasted green beans as a side.
Recipe Tips
- Don’t overprocess: If using a food processor, avoid creating large chunks or a mushy texture.
- Remove excess water: After ricing the cauliflower, use a paper towel to absorb moisture for fluffier results.
- Adjust the seasoning: Sprinkle in some garlic powder or even try a hint of curry flavor for a unique twist.
- Cheesy upgrade: Mix in some shredded cheddar cheese for an easy cheesy cauliflower rice recipe.
Ingredient Swaps
- Cauliflower or broccoli rice: Use just one if you prefer, or swap in zucchini for a different twist.
- Bell pepper: Replace with mushrooms, zucchini, or even cherry tomatoes for added color.
- Olive oil: Substitute with avocado oil or ghee for a richer taste.
Storage
- Freezer: Freeze for up to a month. Reheat in a skillet for the best texture.u don’t have one. I will show you how to use these tools to make your own cauliflower rice and broccoli rice in the next section.
- Refrigerator: Store in an airtight container for up to 3 days.
Conclusion
This Keto Mediterranean Side Dish: Cauliflower Broccoli Rice is more than just a great side dish – it’s a recipe your whole family will love. Whether you’re looking for a healthy option or a simple yet satisfying way to enjoy veggies, this dish delivers every time. Try it out, and don’t forget to check out the printable recipe card for easy reference.
FAQ
Q: Can I use frozen veggies?
A: Yes, you can use frozen cauliflower or broccoli, but make sure to thaw and squeeze out excess water to avoid sogginess.
Q: How can I make this recipe creamy?
A: Add a dollop of sour cream or some grated parmesan cheese for a creamy texture. You can also mix in a bit of cheddar cheese for an extra indulgent touch.
Q: Can I use this for a main dish?
A: Definitely! Pair it with grilled chicken or shrimp, or add roasted veggies like green beans for a complete recipe that’s filling and nutritious.
Q: Can I store leftovers?
A: Yes, store in an airtight container wrapped in plastic wrap for up to 3 days in the fridge or freeze for longer storage.
Q: What’s the best way to prepare cauliflower rice?
A: The best way is to use fresh cauliflower florets processed into rice, but you can also use a cheese grater for a manual option. For convenience, store-bought rice from places like Trader Joe’s works too!
Keto Recipes to Pair This Side Dish with
- Mediterranean Keto Chicken Wraps with Ranch
- Keto Ground Beef Broccoli Casserole with Alfredo Sauce
- Keto Mediterranean Cod Recipe with Walnut Crust
- Cauliflower Rice for Keto Recipes
- Keto-Friendly Vegetables
Keto Cauliflower Broccoli Mediterranean Rice
Equipment
- 1 Spatula
Ingredients
- 8 oz cauliflower (1/2 medium head of cauliflower)
- 8 oz broccoli (1/2 large head of broccoli)
- 1/2 cup bell pepper chopped
- 1/4 cup onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoons dried thyme
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Rice the veggies: Use a food processor to pulse the cauliflower florets and broccoli into rice-sized grains. For the easiest way, you can also use a cheese grater or buy pre-riced veggies from the store.
- Sauté the aromatics: Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, cooking until fragrant.
- Cook the rice: Toss the riced cauliflower, broccoli, and bell pepper into the skillet. Season with basil, thyme, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until tender. Tip: Add a splash of chicken broth for extra flavor or creaminess.
- Serve: Top with a squeeze of lemon juice, some parmesan cheese, or even roasted green beans as a side.
YouTube Video
Notes
- Adjusting Texture: If the cauliflower or broccoli rice feels too wet, pat it dry with a kitchen towel to remove excess moisture for a fluffier texture.
- Frozen Veggies: You can use frozen cauliflower or broccoli rice, but be sure to thaw and squeeze out extra water before cooking.
- Cheesy Variation: For a creamy version, mix in parmesan cheese, cream cheese, or shredded cheddar after cooking.
- Herb Swaps: Feel free to replace basil and thyme with oregano or parsley for a different flavor profile.
- Cooking Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure the rice stays light and doesn’t turn mushy.
- Serving Ideas: Pair this dish with grilled chicken, shrimp, or tofu for a complete meal. It’s also great with lamb or fish for a Mediterranean-inspired dinner.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in a skillet over medium heat for the best results.
