Cheesy Cauliflower Broccoli Rice Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3.Add the uncooked rice to the saucepan, stirring to coat it with the oil and onion mixture. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

4.While the rice is cooking, steam the cauliflower and broccoli florets until just tender, about 5-7 minutes. Drain and set aside.

5.In a large mixing bowl, combine the cooked rice, steamed cauliflower, and broccoli. Stir in the milk, sour cream, half of the cheddar cheese, half of the mozzarella cheese, salt, black pepper, garlic powder, and onion powder until well mixed.

6.Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly. Top with the remaining cheddar and mozzarella cheese, and sprinkle with grated Parmesan cheese. If desired, add a sprinkle of paprika for color.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

8.Once done, remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley.