1 large head cauliflower cut into small bites
8 ounces cream cheese softened
1 1/2 cups shredded cheddar cheese
1/2 cup heavy cream
5 strips of uncured bacon cooked and crumbled (bacon grease reserved)
3 teaspoons bacon grease melted
2 jalapeño peppers minced
2 tablespoons butter
1-2 tablespoons hot water
salt and pepper to taste
Optional: fresh cilantro for garnish
Add the cauliflower florets to a microwave save bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
While the cauliflower is cooking, heat a sauce pan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted. Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.