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.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6Servings
Ingredients
1lbchicken breast
6jalapeñoshalved and seeds removed
2tablespoonsolive oil
6stripsthick-cut bacon
1 ¼cupsshredded cheddar cheesedivided
8ozcream cheese⅓ less fat
½cuplight sour cream
¼cuplow-fat milk
2teaspoonsmoked paprika
1teaspooncayenne pepperoptional, for spice
3cupsfresh cauliflower floretscut into small (1-inch) bite-size pieces
Saltto 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.