In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add 4 cups of riced cauliflower and 2 cups of riced broccoli. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook the mixture for about 8 to 9 minutes, stirring occasionally, until the vegetables are tender and vibrant.

Remove the sautéed vegetables from the skillet and set them aside. In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in ½ cup of heavy whipping cream and 1 teaspoon of mustard powder, allowing it to bubble and thicken for 2 to 3 minutes. You’ll know it’s ready when it’s slightly reduced and glossy.

Lower the heat to low and add 8 ounces of shredded sharp cheddar cheese to the bubbling cream mixture. Stir continuously until the cheese is completely melted and forms a smooth, creamy sauce.

Return the sautéed cauliflower and broccoli to the skillet with the creamy cheese sauce. Mix everything thoroughly until the vegetables are evenly coated. Cook for an additional 2 to 3 minutes, allowing the flavors to meld together and heat through.