2 tablespoons olive oil
2 cups riced cauliflower
2 cups small broccoli florets
1/2 cup vegetable broth
4 ounces cream cheese
2 cups shredded cheddar cheese, divided
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375º Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray.
Heat the oil in a skillet over medium-high heat. Add the cauliflower rice and broccoli. Cook, stirring frequently, until softened, about 5 minutes.
Stir in the broth, cream cheese, 1 cup of the cheddar cheese, salt and pepper.
Transfer the mixture to the prepared baking dish, and top with the remaining 1 cup of cheddar cheese.
Bake for about 20 minutes, until the vegetables are tender and the cheese on top is fully melted and bubbling.