Jalapeño Popper Cauliflower Mac and Cheese

Name: Jalapeño Popper Cauliflower Mac and Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 7 serving
Ingredients: 1 large head cauliflower; 8 ounces cream cheese; 1 ½ cups shredded cheddar cheese; ½ cup heavy cream; 5 strips of uncured bacon; 3 teaspoons bacon grease; 2 Jalapeno peppers; 2 tablespoons grass-fed butter; 1-2 tablespoons hot water; salt and pepper to taste; Optional: fresh cilantro for garnish

User Reviews

4.9

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
7
Calories
355 kcal
Course
Side Dish
Cuisine
American

Jalapeño Popper Cauliflower Mac and Cheese

Iris Warren

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This Jalapeño Popper Cauliflower Mac and Cheese is a creamy and delicious low carb alternative to macaroni and cheese.

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Ingredients

Servings

1 large head cauliflower cut into small bites
8 ounces cream cheese softened
1 ½ cups shredded cheddar cheese I use a cheddar blend
½ cup heavy cream
5 strips of uncured bacon cooked and crumbled (bacon grease reserved)
3 teaspoons bacon grease melted
2 Jalapeno peppers minced (see notes)
2 tablespoons grass-fed butter
1-2 tablespoons hot water
salt and pepper to taste
Optional: fresh cilantro for garnish

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Instructions

Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn't boil it, it might be too watery.
While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
Once the cauliflower is cooked through, you don't need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
Optional: Garnish with fresh cilantro and/or crumbled bacon.
Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.

Notes

The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you're like me and love a spicy kick and a stronger jalapeño flavor, you'll want to use a bit more.
If you're not sure how much to use, you can make the sauce with just 2 jalapeño's, taste it and see how you like it. Then, you can quickly sauté more and mix it in the sauce to give it more heat and flavor.