2 cups broccoli florets
2 cups cauliflower florets
1 tablespoon olive oil
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces mascarpone cheese
1 cup mozzarella cheese, divided
Grease a 4" x 4" casserole dish and preheat the broiler on high setting.
Place the cauliflower florets into a food processor and pulse until the florets are broken up into pieces that resemble rice.
Repeat the above step with the broccoli florets.
Heat the olive oil in a large frying pan set over medium heat.
Add broccoli and cauliflower rice and stir. Cook for one or two minutes, just until the broccoli and cauliflower are heated throughout.
Add the chicken stock, salt, and pepper and place a lid on the pan to allow the vegetables to steam for about 5 minutes.
Remove the pan from the heat and stir in the mascarpone cheese and 1/2 cup of mozzarella cheese.
Pour the contents from the frying pan into the prepared casserole dish. Sprinkle remaining 1/2 cup of mozzarella cheese on top.
Place the dish under the broiler and broil for 2 to 3 minutes, until the cheese is golden and bubbling.