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5 from 9 votes

Cauliflower Broccoli Alfredo Bake

Craving some creamy goodness?  This Cauliflower Broccoli Alfredo Bake will satisfy your cheesy cravings.  It's packed with cauliflower rice, broccoli, alfredo sauce and parmesan cheese.  {gluten free, keto, low carb} 
Cook Time 19 minutes
Servings 10
Calories 49kcal
Author Karen Kelly

Ingredients

  • 1 12 oz package of fresh cauliflower rice
  • 1 1/2 cups chopped fresh broccoli
  • 1/2 14.5 oz jar prepared alfredo sauce (I use Trader Joe's)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup parmesan cheese, grated

Instructions

  • Preheat oven to 400 degrees.  Pour cauliflower rice into a 9 x 13 baking dish and drizzle with the olive oil. Toss gently.   Bake at 400 degrees for 12 minutes.  
  • Meanwhile, steam broccoli in the microwave.  Place broccoli in a microwave-safe bowl with 1 cup water.  Cook for about 10 minutes or until tender.  Drain and set aside.
  • Remove cauliflower from oven and add broccoli, alfredo sauce and salt and pepper. Toss gently.  Top with parmesan cheese and bake again for 20 minutes or so.  
  • Serve immediately or refrigerate up to three days.

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 143mg | Potassium: 47mg | Vitamin A: 2.5% | Vitamin C: 14.8% | Calcium: 6.6% | Iron: 0.8%