• Preheat the oven to 350 F.
• Steam the broccoli florets until they're fork-tender. Drain and set aside.
• Cut the florets from the head of the cauliflower. Either using the grating attachment on your food processor or by simply adding them to the food processor bowl, break them up into rice-sized pieces.

To cook the "rice," you have two options:

• Transfer the “rice” to a microwave-safe bowl with a few tablespoons water. Cover and cook for 7 minutes. Drain and set aside.
• Melt the butter in a large frying pan and then add the "rice." Stir well, cover, and let it steam for 5 minutes over medium heat. Remove the lid and continue to stir and cook for an additional 5-10 minutes, or until the rice is cooked.
• Transfer the “rice” to a microwave-safe bowl with a few tablespoons water. Cover and cook for 7 minutes. Drain and set aside.
• Melt the butter in a large frying pan and then add the "rice." Stir well, cover, and let it steam for 5 minutes over medium heat. Remove the lid and continue to stir and cook for an additional 5-10 minutes, or until the rice is cooked.
• In a large mixing bowl, whisk together the coconut milk, beaten eggs, ½ cup nutritional yeast, sea salt, and pepper. Add the cooked broccoli and cauliflower rice. Stir to incorporate.
• Pour the mixture into a large (9x13”) casserole dish. Cover with aluminum foil and bake at 350 for 20 minutes.
• In a small bowl, mix the 2 cups crushed pork rinds with the remaining 2 tablespoons of nutritional yeast.
• Remove the casserole from the oven and sprinkle the top with the nutritional yeast and pork rind breading. Return to the oven at 350 for an additional 15 minutes.
• Let cool for 5-10 minutes and then serve warm.