Introduction

This Tasty Jalapeno Popper Cauliflower Casserole is a flavorful, cheesy dish that combines spicy jalapenos with tender roasted cauliflower and smoky bacon. Perfect as a comforting side or a light main, it brings the classic jalapeno popper flavors to a wholesome vegetable base.

A glass baking dish filled with a baked casserole showing three clear layers: at the bottom are creamy white sauce and melted cheese, the middle layer has green sliced jalapeños scattered evenly, and the top layer consists of white cauliflower florets with melted orange cheddar cheese melted over them and small crispy dark brown bacon pieces spread around. The edges of the cauliflower show slight browning from baking, and the surface underneath the dish is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 jalapenos (seeded and diced into 1/4-inch pieces)
1 head cauliflower (cut into bite-sized florets)
2 tbsp cream cheese (softened to room temperature)
1 tsp salt
1/2 tsp black pepper (freshly ground for best flavor)
3/4 cup shredded cheddar cheese (I use Tillamook sharp cheddar)
4 slices cooked bacon (crumbled into small bits)

Instructions

Step 1: Preheat your oven to 400 degrees F (205 degrees C). Spread the cauliflower evenly on a baking sheet and roast for 15 minutes to soften and bring out its natural flavors.
Step 2: Remove the cauliflower from the oven and reduce the oven temperature to 375 degrees F (190 degrees C) to prepare for baking the casserole.
Step 3: Transfer the roasted cauliflower to a mixing bowl. Add the cream cheese, salt, and black pepper. Stir thoroughly to coat the cauliflower evenly with the seasoned cream cheese.
Step 4: Pour the cauliflower mixture into a baking dish. Evenly sprinkle the diced jalapenos and crumbled bacon over the top. Then, cover everything with a generous layer of shredded cheddar cheese.
Step 5: Bake the casserole in the oven at 375 degrees F (190 degrees C) for 15 minutes. The cheese should be melted and bubbly but not browned. Remove from the oven and let it cool slightly before serving.

Tips & Variations

For extra heat, leave some seeds in the jalapenos or add a pinch of cayenne pepper to the mixture.
Swap cheddar for pepper jack cheese to enhance the spicy flavor.
To make it vegetarian, omit the bacon and add toasted breadcrumbs for crunch.
Use fresh herbs like chives or parsley on top before serving for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to keep the cheese melty and texture fresh. Avoid microwaving if possible, as it can make the cauliflower soggy.

How to Serve

The image shows a close-up of a baked dish in a clear glass square baking pan filled mostly with cauliflower pieces that are white and slightly browned on the edges. Scattered among the cauliflower are slices of green jalapeños and small, crisp dark brown bacon bits. The top has melted, golden yellow cheddar cheese draped unevenly over the cauliflower and jalapeños, giving a creamy look. The edges of the pan show some browned and crispy spots where the cheese and vegetables touched the sides. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat dry the frozen cauliflower before roasting to avoid excess moisture that can make the casserole watery.

How spicy is this casserole?

The heat level depends on the jalapenos used and whether the seeds are included. Removing the seeds reduces spiciness significantly, making it mild and flavorful for most palates.

Tasty Jalapeno Popper Cauliflower Casserole Recipe

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★★★★★

4.6 from 130 reviews

This Tasty Jalapeno Popper Cauliflower Casserole is a flavorful, cheesy baked dish that combines roasted cauliflower with creamy cheese, spicy jalapenos, and crispy bacon for a delicious low-carb comfort food.

Author: Lena
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

3 jalapenos, seeded and diced into 1/4-inch pieces
1 head cauliflower, cut into bite-sized florets

Dairy

2 tbsp cream cheese, softened to room temperature
3/4 cup shredded cheddar cheese (preferably Tillamook sharp cheddar)

Meat

4 slices cooked bacon, crumbled into small bits

Seasonings

1 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

Preheat the Oven and Roast the Cauliflower: Preheat your oven to 400°F (205°C). Spread the cauliflower florets evenly on a baking sheet and roast them for 15 minutes to soften and bring out their natural flavors.
Reduce Oven Temperature: After roasting, remove the cauliflower from the oven and decrease the temperature to 375°F (190°C) to prepare for baking the casserole.
Prepare the Cauliflower Mixture: Transfer the roasted cauliflower to a mixing bowl. Add the softened cream cheese, salt, and black pepper. Stir thoroughly to coat the cauliflower evenly with the seasoned cream cheese.
Assemble the Casserole: Pour the cauliflower mixture into a baking dish. Evenly distribute the diced jalapenos and crumbled bacon on top. Finally, sprinkle a generous layer of shredded cheddar cheese over the entire surface.
Bake the Casserole: Place the assembled dish in the oven and bake for 15 minutes at 375°F (190°C), until the cheese is melted and bubbling but not browned. Remove from the oven and let it cool slightly before serving.

Notes

For less heat, remove seeds from jalapenos before dicing.
You can substitute cheddar cheese with Monterey Jack or mozzarella for a milder flavor.
Use nitrate-free bacon for a healthier option.
Cover the dish with foil if the cheese is browning too quickly during baking.
This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: jalapeno popper, cauliflower casserole, cheesy cauliflower bake, low carb casserole, spicy cauliflower dish, roasted cauliflower recipe