Broccoli Rice

I'm Cait Crowell

I'm a Colorado-based girl who turned my passion for nutrition into a multiple 6 figure business. I love gluten free pizza, outdoor adventures, going down research rabbit holes, and being honest AF. I'm here to help you master your health and your business, one day at a time. 

hey there

Get My Free Digestive Health Guide 

Gimme that

Catch up on my podcast covering everything from gut health to relationships + beyond 

TOp categories

My best tips and tricks for running your biz without losing your shit

My secrets for putting it all together and leaving room for balance.

Simplifying the complex world of functional nutrition

Do you ever buy broccoli that has an insanely long stalk? Yeah me too.. and then I feel like an ass hole for throwing that whole thing out. But who the hell wants a super fibrous chunk of broccoli stalk with their fluffy tree-like broccoli pieces? Not me.

I’ve seen a few people take these stalks and turn them into “broccoli rice”, similar to “cauliflower rice”. So, last night when I was cutting up some broccoli to throw into my dinner, I figured I’d keep the stalks instead of being an ass hole and finally try my hand at this broccoli rice business.

I gotta say I was a little apprehensive, because I didn’t know if it would turn out too fibrous, gnarly and have zero flavor.. but it was AMAZING! I seriously think y’all are going to love this super simple and crazy delicious 6 ingredient recipe!  I enjoyed mine with an egg and some avocado this morning and it hit the freaking spot. There’s plenty of room to get creative with this one!

Broccoli Rice
Prep time:
Cook time:
Total time:
Serves: 2 servings
  • Ingredients:
  • 3-4 Broccoli Stalks, bottom ends cut off + cut into cubes
  • 1 Red Onion, diced
  • 4 Garlic Cloves, diced
  • [url href=”″]1.5 Tbsp Grass-fed Butter[/url]
  • 1/2 Salt + Pepper (and some extra to taste)
  • Gadgets Needed:
  • [url href=”″]Food Processor[/url] or cheese grater
  1. Use your [url href=”″]Food Processor[/url] to “rice” the broccoli stalks by pulsing them until they are finely diced- about the size of rice kernels. If you ain’t got no food processor, grate the stalks by hand with a cheese grater. Set aside
  2. Over medium-high heat, [url href=”″]melt grass-fed butter[/url]in a [url href=”″]cast iron[/url] or other medium-sized pan
  3. Once the butter is melted, add the onion + garlic and cook until translucent + aromatic, about 2-3 minutes
  4. Add in your “riced” broccoli stalks, 1/2 tsp salt + black pepper, mix well
  5. Cook until tender, about 10 minutes total.
  6. Enjoy!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with What Cait Ate!

+ show Comments

- Hide Comments

add a comment