Ingredients
Scale
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 1/3 small onion, diced
- 4 small Yukon Gold potatoes, diced into quarter-inch cubes
- 6 ounces frozen mini broccoli florets, thawed
- 1 cup frozen riced cauliflower, thawed
- 1 1/4 cups organic vegetable broth
- 1 cup organic shredded sharp cheddar cheese
- Sea salt and ground black pepper
Instructions
- Add 1 Tablespoon olive oil, garlic, and onion to a deep sauté pan. Cook over medium heat until garlic and onion are fragrant and lightly softened, about 2-3 minutes.
- Add 1 Tablespoon olive oil and potatoes, and season with salt and pepper.
- Cook, stirring frequently, until potatoes begin sticking to pan. When potatoes begin to stick, add about 1/3 cup of vegetable broth and stir.
- Continue to cook, stirring frequently, adding about 1/3 cup vegetable broth each time the potatoes begin to stick to the pan.
- When potatoes are fork tender, after about 20 minutes, add the thawed broccoli florets and riced cauliflower. Season with salt and pepper, and stir until well combined.
- Turn off heat and add cheddar cheese. Stir until combined, and add vegetable broth, about 1/3 cup at a time, until a thick and creamy sauce consistency is reached. Season to taste with salt and pepper. Serve.