Description
This Cauliflower Jalapeno Popper Casserole is a delicious and creamy low-carb dish that combines the flavors of a classic jalapeno popper with the heartiness of cauliflower. Perfect for a side dish or a satisfying main course.
Ingredients
Scale
Cauliflower:
- 1 large head cauliflower, cut into florets
Bacon:
- 6 slices bacon, cooked and crumbled
Cheese Mixture:
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 fresh jalapeños, seeded and diced (reserve a few slices for garnish)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare Cauliflower: Steam or boil the cauliflower florets until just tender, about 5 minutes. Drain well and pat dry with paper towels.
- Mix Ingredients: In a large bowl, combine cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Add cooked cauliflower and half of the crumbled bacon. Mix well.
- Bake: Transfer the mixture to the baking dish, spread evenly. Top with remaining bacon and jalapeño slices. Bake for 20-25 minutes until bubbly.
- Garnish and Serve: Garnish with green onions before serving.
Notes
- For extra heat, leave some jalapeño seeds in.
- You can prepare the casserole ahead and refrigerate for up to 24 hours before baking.
- For a low-carb topping, add crushed pork rinds for crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 70 mg
