Recipes

Jalapeno Popper Cauliflower Mac and Cheese Recipe

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Atkins Jalapeno Popper Cauliflower Mac and Cheese
8.1g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
14.9g

Protein

34.8g

Fat

3.6g

Fiber

410cal

Calories

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INGREDIENTS

  • 2 Tbsp almond flour, super finely ground, gluten free King Arthur Flour
  • 1 1/2 tsp yellow mustard seeds, ground USDA
  • 1 ea fresh cauliflower, large head, 6" to 7" FNDDS
  • 0 1/2 cup almond milk, unsweetened FNDDS
  • 0 1/4 tsp white pepper USDA
  • 2 oz cream cheese USDA
  • 4 oz sharp cheddar cheese FNDDS
  • 1 ea fresh garlic cloves USDA
  • 0 1/4 cup fresh parmesan cheese, hard, grated FNDDS
  • 8 oz raw bacon, cured USDA
  • 0 1/2 cup heavy whipping cream USDA
  • 0 1/4 tsp Tabasco hot sauce FNDDS
  • 4 oz fresh jalapeno peppers USDA
  • 0 1/2 tsp table salt USDA

DIRECTIONS

Ingredient note: jalapeños come in a variety of sizes, so weigh out 4 ounces of untrimmed jalapeños to use in this recipe which will equate to about 8 small jalapenos, or 3 large. 


  1. Preheat oven to 375°F and prepare a 9-inch by 9-inch baking dish with olive oil spray. Heat a large pot of water to boiling and add 1/2 tsp salt.  
  2. Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in the boiling water; cook until crisp-tender, about 5 minutes. Drain well then pat between paper towels to remove all moisture.
  3. In a Dutch oven or large saucepot, fry bacon over medium heat until crisp. Drain bacon on paper towels, setting two slices aside for garnish, and roughly chopping the remaining bacon. Set aside.
  4. Pour off all but 1 tablespoon bacon fat. Slice ½ jalapeno (17g) and set aside for garnish. Remove the seeds and ribs from the remaining jalapenos and dice. Sauté diced jalapenos in the bacon fat over medium heat until beginning to soften, about 3 minutes.
  5. Pour cream and almond milk into the pot, bringing to a simmer over medium heat. Whisk the cream cheese and powdered mustard into the simmering cream until smooth. Add shredded sharp cheddar, minced or pressed garlic, 1/2 tsp salt, white pepper and pepper sauce (Tabasco®, to taste) whisking until the cheese melts; about 1-2 minutes. Remove from the heat and stir in the cauliflower. Stir chopped bacon into the cauliflower. 
  6. Pour into the baking dish. In a small bowl, combine grated parmesan cheese and almond flour. Sprinkle evenly over the cauliflower. Bake for 15-18 minutes until browned and bubbly. Garnish with jalapeno slices and bacon set aside for garnish. Each serving is about 3/4 cup.


Calorie note: Because most of the bacon fat is poured off, you can reduce the calories shown per serving by 86, and the fat by 8.9g.

Cooking Tip