Cauliflower Jalapeno Popper Mac and Cheese
A delicious mac and cheese made with jalapeno popper flavours and served over cauliflower for a healthier, low carb version of a classic dish.
Servings 4
Calories 505kcal
Ingredients
- 1 head of cauliflower chopped into florets
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp butter
- 2-3 jalapeño peppers
- 2 cups milk or cream
- 1 cup half and half or heavy cream
- 6 ounces cream cheese softened
- 4 ounces sharp cheddar cheese shredded
- 2 ounces parmesan cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon smoked paprika
- 5 strips bacon cooked and crumbled optional
Instructions
- Preheat your oven to 450 F.
- Place the cauliflower pieces on a large baking sheet, and toss with olive oil.
- Add whole jalapenos to the baking sheet.
- Season with salt and place in a single layer. Place the cauliflower in the oven on the middle rack and roast for about 20 minutes or until golden brown. Let cool.
- When finished roasting, de-seed the jalapeno and remove stem, dice.
- Meanwhile, melt the butter in a medium saucepan over medium-low heat.
- Add diced jalapeno to the pan.
- Add milk and cream and seasonings.
- Stir over medium-low heat until the mixture starts to simmer and thickens.
- Add cream cheese and stir to melt.
- Turn off the heat and add the rest of the cheese, stir to melt.
- Place roasted cauliflower into an 8x8" or equivalent greased baking dish.
- Pour the cheese sauce over cauliflower. Add crumbled bacon, if using, and sprinkle with any additional cheese if you wish.
- Bake for 15-20 minutes.
- Optional: Broil for additional 2-3 minutes to brown the cheese.
Nutrition
Calories: 505kcal