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Jalapeno Popper Cauliflower Mac and Cheese and Low Carb

4.9 | ★★★★★ All the flavors of jalapeno poppers made into a creamy and delicious cauliflower mac and cheese!#Delicious #Recipes #lowcarbrecipes #lowcarb #Jalapeno #Cauliflower

4.9 | ★★★★★ All the flavors of jalapeno poppers made into a creamy and delicious cauliflower mac and cheese!#Delicious #Recipes #lowcarbrecipes #lowcarb #Jalapeno #Cauliflower



Jalapeno Popper Cauliflower Mac and Cheese and Low Carb , .


4.9 ★★★★★ | All the flavors of jalapeno poppers made into a creamy and delicious cauliflower mac and cheese!#Delicious #Recipes #lowcarbrecipes #lowcarb #Jalapeno #Cauliflower

Total Time: 10 Minutes, Servings: 7 Servings



Ingredients :
  • 1large head cauliflower cut into small bites
  • 8ounces cream cheese softened
  • 11/2cups shredded cheddar cheese I use a cheddar blend
  • 1/2cup heavy cream
  • 5strips of uncured bacon cooked and crumbled (bacon grease reserved)
  • 3teaspoons bacon grease melted
  • 2jalapeño peppers minced (see notes)
  • 2tablespoons 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.
  • I garnished mine with some fresh chopped cilantro, but you can use parsley, scallions or minced jalapeño. If you are a fan of cilantro, you could also mix a tablespoon or so right into the sauce. I LOVE cilantro and will most definitely be doing that next time I make this!
  • Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.



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Skinny Taste Blog Selfe
Skinny Taste Blog Selfe Recipe Developer, author and photographer at carve your craving. Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes

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