Ingredients
Scale
10 oz package of Birds Eye Steamfresh Riced Cauliflower (or comparable)
2 C. steamed broccoli florets
1 1/4 C. heavy cream or Half & Half
1 1/2 C. shredded cheddar cheese
2 tbsp. butter
2 tsp. minced garlic
salt & pepper to taste
Instructions
Preheat the oven to 350 degrees.
Heat the riced cauliflower according to package directions.
Heat the butter in a small saucepan along with the garlic. Pour in the cream/Half & Half and bring to a boil.
Reduce the heat and the add in the shredded cheese and stir until melted.
Combine the riced cauliflower, cheese sauce and broccoli florets.
Add salt & pepper to taste.
Pour the casserole into an 8×8 baking dish.
Bake for 15-20 minutes or until heated through.
