Jalapeño Popper Cauliflower Mac and Cheese
User Reviews
4.9
Jalapeño Popper Cauliflower Mac and Cheese
Description
The cauliflower is steamed until just tender, preserving texture and avoiding excess water. Meanwhile, jalapeño peppers are sautéed in butter and reserved bacon grease to develop their flavor, then combined with cream cheese, shredded cheddar, heavy cream, and crumbled cooked bacon to form a smooth, creamy cheese sauce. Optional coriander adds freshness.
The cooked cauliflower is then stirred into the sauce, coating each piece evenly. The heat from jalapeños adds a gentle spice reminiscent of jalapeño poppers while the bacon contributes smoky depth. This dish serves as a cheesy, flavorful side or main for those seeking a low-carb alternative to traditional mac and cheese.
The amount of jalapeño can be adjusted to taste; starting with two peppers provides mild to moderate heat. Additional jalapeños can be sautéed and mixed in to increase spice and flavor intensity if desired.
Ingredients
- 1 cauliflower cut into small bites, large head
- 8 ounces cream cheese softened
- 1 ½ cups cheddar cheese I use a cheddar blend, shredded
- ½ cup heavy cream
- 5 Bacon cooked and crumbled (bacon grease reserved, uncured, strips
- 3 teaspoons bacon grease melted
- 2 jalapeno pepper minced (see notes
- 2 tablespoons butter grass-fed
- 1-2 tablespoons water hot
- salt to taste
- black pepper to taste
- Coriander optional, fresh, for garnish, also known as cilantro
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
- Adjust jalapeño quantity to your desired heat level; two peppers offer mild to medium heat.
- For more jalapeño flavor and spice, sauté additional jalapeños and stir them into the sauce after tasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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