Easy Jalapeño Popper Cauliflower Casserole – Cheesy, Spicy & Low-Carb
This Easy Jalapeño Popper Cauliflower Casserole is creamy, cheesy, and packed with flavor! Featuring roasted cauliflower, spicy jalapeños, crispy bacon, and a rich cheese sauce, it’s the ultimate comfort food with a low-carb twist. Perfect as a side dish or a satisfying main for family dinners, parties, or meal prep.
Equipment
- 9x13-inch casserole dish
- Large mixing bowl
- Sharp knife & cutting board
- Skillet (for bacon & jalapeños)
- Wooden spoon or spatula
- Baking sheet (if roasting cauliflower)
- Oven mitts
Ingredients
- 1 large head cauliflower (about 6 cups florets), fresh or frozen
- 6 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 3–4 fresh jalapeños, deseeded & chopped (or to taste)
- 4 slices bacon, cooked & crumbled
- 2 cloves garlic, minced
- 2 tbsp olive oil (or butter)
- ½ tsp smoked paprika
- ½ tsp onion powder
- Salt & black pepper, to taste
- Optional garnish: fresh parsley, green onions, or extra jalapeño slices
Instructions
- Prep Cauliflower: Preheat oven to 400°F (200°C). Cut cauliflower into florets. Roast on a baking sheet with olive oil, salt, and pepper for 15–20 minutes, until tender and slightly golden.
- Cook Bacon & Jalapeños: In a skillet, cook bacon until crispy. Remove and crumble. In the same skillet, sauté garlic and chopped jalapeños for 2–3 minutes.
- Mix Base: In a large bowl, combine cream cheese, cheddar, mozzarella, paprika, onion powder, roasted cauliflower, and sautéed jalapeños. Stir until coated.
- Assemble Casserole: Spread mixture evenly in a greased 9x13-inch casserole dish. Top with remaining cheese and crumbled bacon.
- Bake: Place in oven and bake for 20–25 minutes, until bubbly and golden on top.
- Finish & Serve: Let rest 5 minutes before serving. Garnish with fresh parsley, green onions, or jalapeño slices.
Notes
- For milder heat, remove all seeds and membranes from jalapeños or substitute with canned green chiles.
- For extra spice, add cayenne pepper, hot sauce, or swap cheddar for pepper jack cheese.
- Can be made vegetarian by skipping bacon or using plant-based bacon.
- Store leftovers in the fridge up to 4 days, or freeze unbaked casserole for 2 months.
- Best reheated in the oven to maintain crispy edges and creamy texture.