Name: Cauliflower Broccoli Pesto Skillet Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 head cauliflower; 1 head broccoli; 1/2 onion, chopped; 3 T extra virgin olive oil, divided; 1/4 cup vegetable broth/stock; 1/4 cup heavy cream; 1/2 cup grated parmesan; 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup prepared pesto; 8 oz sliced mushrooms; 1/4 cup shredded Parmesan

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Delicious cauliflower broccoli pesto skillet; get ready for your tastebuds to thank you!

Low Carb Meal

This delicious Cauliflower Broccoli Pesto Skillet is the perfect low carb main dish or side dish!

Add mushrooms and tempeh or tofu for added protein.

I topped it with shredded parmesan, too!

How to Avoid Soggy Cauliflower

The secret to avoiding soggy cauliflower in a dish like this is to get your pan really hot, and add your RAW cauliflower to hot pan.

It sears the cauliflower before it has time to get soggy.

How to Make Cauliflower Broccoli Pesto Skillet

For this recipe, it’s best to use raw broccoli and cauliflower – it just makes for a less soggy dish.

Step 1: Chop the cauliflower and broccoli up really small, or use your food processor for a quick spin – not too much, just to get it all uniformly chopped.

Step 2: Saute your mushrooms then saute your onions.

Step 3: Add the cauliflower and broccoli to the pan.

Step 4: Add the broth, and cook until it’s evaporated

Step 5: Add the cream, Parmesan Cheese, salt & pepper and cook just until the cream begins to thicken.

Step 6: Remove from the heat and stir in the pesto.

Step 7: Top with more cheese!

Cauliflower Broccoli Pesto Skillet Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A delicious low carb dinner!

Ingredients

1 head cauliflower
1 head broccoli
1/2 onion, chopped
3 T extra virgin olive oil, divided
1/4 cup vegetable broth/stock
1/4 cup heavy cream
1/2 cup grated parmesan
1/2 tsp salt
1/2 tsp pepper
1/4 cup prepared pesto
8 oz sliced mushrooms
1/4 cup shredded Parmesan

Instructions

Rice the cauliflower and broccoli by either chopping finely OR the easiest method I have found is to place the florets into a blender to about the halfway mark, then add water to about the 1/4 mark. Place lid on the blender and give it a quick blend...drain water, remove riced veggies and then repeat until all is riced
In a large pan or skillet, over medium high heat, add 1 T olive oil and sauté the mushrooms until browned (about 15 minutes); remove from pan to separate plate
Heat the remaining 2 T olive oil on medium heat, cook the onions until just about translucent (approx 5 mins)
Add the riced cauliflower and broccoli and saute for another 3-4 minutes
Add the vegetable broth and continue cooking for another 3-4 minutes until the stock is almost evaporated
Add the cream, Parmesan cheese, and salt and pepper, mixing until all incorporated
Let the cream thicken just a little (about 2 minutes)
Remove from heat and stir in pesto
Top with sautéed mushrooms and shredded Parmesan

Notes

Note: I had some tempeh on hand, too so I sautéed that with my mushrooms for a little extra protein.

Top with any protein you choose - this would be fantastic with pesto chicken or sautéed shrimp!

Nutrition Information

Yield 4 servings Serving Size 1 grams
Amount Per Serving Calories 403Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 37mgSodium 872mgCarbohydrates 23gFiber 8gSugar 8gProtein 15g

Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.