Cauliflower Broccoli Cheese Casserole

The kids got burned out on broccoli so I've been looking for a new way to incorporate it into meals.  You can easily change this up to use whatever cheeses and herbs your family likes.

Steam 10 oz bags of riced cauliflower and riced broccoli (1 bag of each) until tender. Drain water, if any.

In a medium sauce pan, heat 4-6 oz heavy cream until it just comes to a simmer.  Add salt, pepper, garlic, onion powder and whatever herbs you like (this needs a lot of salt in my opinion). Add about 4 oz of cheese and stir until just melted.  I like provel cheese, but most people won't have that available.  Use whatever is flavorful and melts well... Monterey jack, smoked gouda, pepper jack, etc.  Pour the melted cheese mix over the steamed veggies and stir well.  It gets a little thick, so I loosen it up and add more flavor by adding a little chicken broth (don't make it runny though).  Top with more cheese.  Bake at 400° for about 15 minutes or until the cheese is golden brown.  

I have a split casserole dish so I top one side with provel and the other with cheddar so the kids can pick which they want.  I top it with some crispy bacon right before serving.

You could easily make this into a whole meal by adding the protein right into it.  Browned ground beef or pork would be good.  Even easier would be a shredded rotisserie chicken from the grocery store!