Cheesy Broccoli “Rice” Casserole

Broccoli rice casserole is a favorite at my house and a staple at our Thanksgiving table. Discovering a keto way to enjoy it presented a fun challenge and this recipe is so close to the original, you won't miss the high carb version at all.
One of the challenges of replacing rice with vegetables in a recipe, is managing the water. Rice requires water for cooking and in casserole dishes like broccoli rice, removing some of the water from the vegetables is needed to prevent a soggy end product. It takes no more time than cooking rice, just a different approach.
Be sure to prep all of your ingredients before you start cooking this recipe. It cooks up very quickly and you need to have everything on hand so you can easily add it when the time comes.
The equipment you will need for this recipe include:
a 1/2 sheet baking pan
1 piece of parchment paper
1 mixing spoon
1 whisk
2 cup measure bowl
cutting board and knife
large skillet or wok style saute pan
11 cup measure glass or ceramic casserole pan
Ingredients:
1 lb riced cauliflower, thawed. I like the frozen variety for this recipe
1 lb chopped broccoli. I use frozen broccoli also. If you use fresh broccoli, be sure to steam it gently before adding it to this recipe.
1-2 T minced white onion
1 cup chicken stock, room temperature
2 cups shredded colby-jack cheese
2 T softened butter
2 oz softened cream cheese
1 egg room temperature
Salt and pepper to taste
Directions:
*Thaw the cauliflower and the broccoli completely before beginning the instructions and have all other ingredients (except the cheese) at room temperature before cooking.
1. Place the parchment paper on your baking sheet and then spread the thawed, riced cauliflower on it evenly. Place in a 325 degree oven to dry the cauliflower out a bit. 10-15 minutes is plenty of time.
2. Mince the onion and set aside. Keeping it in a bowl with some water prevents the fumes from irritating your eyes.
3. Grate the cheese and set aside.
4. Whisk the egg in your 2 cup measure bowl and set aside.
5. Chop up any pieces of broccoli that are large. You want 1/4 to 1/2 inch size pieces for this recipe. Place the thawed, chopped broccoli on a paper towel lined plate. Cover with paper towels and gently press out any residual water.
6. Check your cauliflower in the oven and remove it and set aside when it has dried out a bit without browning. You don't want dehydrate it, just let some of the water steam off. Increase the oven temperature to 350 degrees to preheat for the casserole.
NOW YOU ARE READY TO COOK!
7. Drain the water off the onions. Preheat your skillet to medium low heat and add the butter and onions. Saute for a couple of minutes to soften. They should begin to appear clear. Add salt and pepper in this step.
8. Continuing on medium low heat, add cream cheese and stir in till it is melted.
9. Add the chicken stock and whisk until the cream cheese is melted and combined to form a sauce. It should barely be bubbling in the pan if you stop stirring. Too high a heat will cause the cream cheese to curdle and ruin the sauce.
10. Temper your egg by slowly adding the sauce into it while mixing the egg vigorously. Add about 1/2 cup sauce in total to the egg in this manner. Then, slowly whisk the tempered egg into the sauce and cook on the medium low heat until the sauce thickens. This takes only a few minutes.
11. Turn off the heat and add all but 1/4 cup of the shredded cheese. Whisk into the sauce until it is melted and incorporated.
12. Stir in with your spoon, the riced cauliflower and the broccoli. Mix together to coat the veggies with the cheese sauce.
13. Press into the casserole dish and sprinkle the remaining cheese on top of the casserole. Cover with foil and bake 10-15 minutes to heat through. Let it cool for a few minutes before serving.
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