JALAPEÑO POPPER CAULIFLOWER “MAC” AND CHEESE
Jalapeno Popper Cauliflower"Mac" and Cheese - Keto and Low Carb All the flavors of jalapeno poppers made into a creamy and delicious cauliflower "mac" and cheese!
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 1 large head cauliflower, cut into small bites
- 8 ounces cream cheese, softened (or cream cheese)
- 1 1/2 cups shredded cheddar cheese, I use a cheddar blend
- 1/2 cup heavy cream
- 5 strips of uncured bacon, cooked and crumbled (bacon grease reserved)
- 3 teaspoons bacon grease, melted
- 2 jalapeño peppers, minced (see notes)
- 2 tablespoons grass-fed butter
- 1-2 tablespoons hot water
- salt and pepper to taste
- Optional: fresh cilantro for garnish
INSTRUCTIONS:
- Add the cauliflower florets to a microwave save 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 would not boil it, it might be too watery.
- While the cauliflower is cooking, heat a sauce pan 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. I added in 1 tablespoon, to thin it out a tiny bit.
- I purposely made this sauce on the thicker side, because I cannot stand when a “mac & cheese” type sauce is too thin and just drips off the cauliflower. I prefer each piece to be coated nicely in the sauce, and why wouldn’t you!? The sauce is fantastic!
- 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 the sauce over the cauliflower and mix well to coat each piece, then serve.