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4.85 from 13 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


  • 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


  • 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.


Calories: 49kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 143mg | Potassium: 47mg | Vitamin A: 125IU | Vitamin C: 12.2mg | Calcium: 66mg | Iron: 0.1mg