Jalapeno Popper Cauliflower Casserole (Low Carb and Gluten Free)
Try this Jalapeno Popper Cauliflower Casserole (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Jalapeno Popper Cauliflower Casserole (Low Carb and Gluten Free) recipe, or contribute your own.
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1 tbsp butter
- 6 oz cream cheese softened
- 2 tbsp heavy cream
- 1/4 cup sharp cheddar cheese shredded
- 1 head of cauliflower
- for the puree:
- 1 tbsp raw jalapenos chopped
- 1/4 cup salsa verde
- 3/4 cup colby jack cheese shredded
- 1/4 cup raw jalapenos sliced (seeds removed)
- Carbohydrate 2.46678725854355 g
- Cholesterol 70.4085379136367 mg
- Fat 22.6922060860743 g
- Fiber 0.011549999554952 g
- Protein 9.23624859486041 g
- Saturated Fat 13.5909608305511 g
- Serving Size 1 1 serving (73g)
- Sodium 372.761148169567 mg
- Sugar 2.4552372589886 g
- Trans Fat 2.23131580031734 g
- Calories 249 calories
Step-by-step
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
- Microwave, uncovered, on high for 10 minutes.
- Stir to coat cauliflower with cream/butter mixture.
- Microwave for another six – eight minutes on high (or until cauliflower is tender).
- Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder.
- Puree until smooth (or you can leave it chunky if you prefer.
- Season generously with salt and pepper to taste.
- Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften.
- Add the shredded cheese and salsa verde, mixing thoroughly.
- It should be very spreadable - if not, nuke for a few more seconds.
- In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree.
- Spread the warm cream cheese mixture on top of the puree.
- Top with a layer of shredded colby jack cheese, and sliced jalapenos.
- Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted.
- You can finish it under the broiler for a couple of minutes to brown further if you'd like.
- Alternatively, microwave on high for about 6 - 8 minutes, or until the cheese is melted and the casserole is heated through.
- Serve hot.
- Optional - top with cooked, crumbled bacon before serving.
Swapping heavy cream for full-fat coconut milk alters the sauce viscosity and introduces a subtle tropical note that cuts through the sharp cheddar. Adapting recipes with high dairy content requires understanding how fats behave under heat. Casseroles containing cream cheese and shredded colby jack separate when reheated aggressively, meaning moisture control dictates second-day success.
- Store baked portions in an airtight glass container for up to four days in the refrigerator.
- Reheat individual servings in a 350-degree oven for 15 minutes to re-crisp the top cheese layer without boiling the dairy.
- Microwave methods work in a pinch when heating covered at 50 percent power for three minutes, preventing the oils from separating.
- Process the steamed cauliflower in batches if a food processor motor struggles with a full load, ensuring an entirely smooth puree.
- Fold raw chopped jalapenos directly into the warm cheese layer for a sharper capsaicin distribution than surface toppings provide.
Proper storage prevents the release of excess moisture from the cruciferous vegetable base during cooling. Gentle reheating restores the original texture of the melted cheese topping.
