This Cauliflower Jalapeño Popper Casserole is holiday party food combined with veggies to makes it almost okay to eat all year round. Minimize the guilt to maximize the flavor.
Cauliflower Jalapeño Popper Casserole
Ingredients
- 1 lb chicken breast
- 6 jalapeños halved and seeds removed
- 2 tablespoons olive oil
- 6 strips thick-cut bacon
- 1 ¼ cups shredded cheddar cheese divided
- 8 oz cream cheese ⅓ less fat
- ½ cup light sour cream
- ¼ cup low-fat milk
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper optional, for spice
- 3 cups fresh cauliflower florets cut into small (1-inch) bite-size pieces
- Salt to taste
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- Place the chicken breasts and halved jalapeños on one baking sheet. Drizzle with olive oil and season lightly with salt. On the second sheet, arrange the bacon strips. Bake both for 20–25 minutes, until the chicken is cooked through (165F) and the bacon is crisp.
- In a large mixing bowl, combine ¾ cup of cheddar cheese, cream cheese, sour cream, milk, smoked paprika, and cayenne. Stir until smooth.
- Once cooled slightly, shred the chicken, crumble the bacon, and dice the jalapeños.
- Add the shredded chicken, ¾ of the chopped jalapeños, and ¾ of the crumbled bacon to the cream cheese mixture. Stir to combine.
- Spread the cauliflower florets evenly on the bottom of a 9×12-inch baking dish. Top with the chicken-cheese mixture and spread evenly. Sprinkle the remaining ½ cup cheddar cheese, jalapeños, and bacon over the top.
- Bake for 20 minutes, or until hot and golden brown on top.
- Let rest for a few minutes before serving.
Notes
- Use 6 jalapeños for a mild casserole or 9 jalapeños for a spicier version.
- Want even more heat? Drizzle your favorite hot sauce over the top just before serving.
- You can also use rotisserie chicken to save time or frozen cauliflower florets (thawed and drained) instead of fresh.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
The holiday season is in full gear, and I want nothing more than to eat all the cheese, bacon, and dips that are coming my way. However, you have to keep your cravings in check sometimes. I feel like this casserole is a fair negotiation between eating healthy and eating like it's the holidays.
I love how the cauliflower gives this dish a nice hearty texture. It adds to this casserole and ensures you eat your veggies. I also love how cauliflower doesn't have an overpowering flavor. It takes on the flavors around it.
Rachel says
Can you use frozen cauliflower?
Megan says
I haven't tried it, but others have used frozen cauliflower, and it's worked. A person left a comment on Pinterest saying they used a 20oz bag of frozen riced cauliflower, which they microwaved before baking.
Carrie Anciaux says
I really liked this recipe. Substituted diced roasted green chiles for the jalapenos. Used paprika and added a little garlic salt. Prepped the chicken breast using sous vide before shredding. Will make again.
Linda says
It sounds great, but is the cauliflower cooked well enough if added raw?
Amy says
I didn’t trust it, so I steamed the cauliflower in the microwave for 8 minutes first.
Cruella says
It was pretty crunchy, I like the concept so I will make again, toss cauliflower in olive oil and seasoning, then bake for 15 min, then add the ingredients and bake per instructions. I did a tsp cayenne but next time I'll do half cayenne half paprika, some onion and garlic pepper. Everything I add italian seasoning to creamcheese that's always a hit too, so I may try that.
Cruella says
It was pretty crunchy, I like the concept so I will make again, toss cauliflower in olive oil and seasoning, then bake for 15 min, then add the ingredients and bake per instructions. I did a tsp cayenne but next time I'll do half cayenne half paprika, some onion and garlic powder. Everything I add italian seasoning to creamcheese that's always a hit too, so I may try that.
Jodi Knecht says
list of ingredients says cayenne but instructions says paprika...I used paprika...it was alittle bland I would add some garlic.
Kerry says
I noticed that too and only used paprika. It definitely needed more seasoning. I added salt and pepper to my serving. I would add salt, pepper, garlic powder & onion powder next time.
Cheryl says
Made it tonight (8/4/22) loved it! What a great recipe! I’ll make it again & again.
Mae says
Can I freeze this after baking?
Megan says
I've never tried freezing it after baking. Let me know how it goes!