Cauliflower Jalapeño Popper Casserole
A low-carb, keto-friendly twist on classic jalapeño poppers, this casserole combines roasted cauliflower with creamy cheese, spicy jalapeños, and optional crispy toppings.
Perfect for game day, family dinners, or as a flavorful appetizer.
Ingredients
- 1 medium head cauliflower cut into small florets
- 4 oz cream cheese softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese divided
- ½ cup shredded mozzarella cheese
- 2 –3 jalapeños seeded and diced (adjust for heat)
- 2 cloves garlic minced
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- Optional toppings: cooked and crumbled bacon chopped green onions, crushed pork rinds or almond flour
Instructions
- Preheat oven to 400°F (200°C) and grease a 9x9-inch baking dish.
- Steam or roast cauliflower until tender but slightly firm (5–7 minutes steaming or 15 minutes roasting). Pat dry.
- In a bowl, mix cream cheese, sour cream, ½ cup cheddar, ½ cup mozzarella, jalapeños, garlic, smoked paprika, salt, and pepper until smooth.
- Add cauliflower and stir to coat evenly. Transfer to the prepared dish. Sprinkle remaining cheese and optional toppings on top.
- Bake 20–25 minutes until golden and bubbly. Broil 1–2 minutes for extra crispiness if desired.
- Cool 5 minutes before serving. Garnish with green onions or jalapeño slices.
Notes
Adjust jalapeños for desired spice level.
Use full-fat cream cheese and sour cream for a creamier texture.
Pat cauliflower dry to prevent a watery casserole.
Optional toppings like pork rinds or almond flour add crunch without extra carbs.