1 large head cauliflower cut into small bites
\n8 ounces cream cheese softened
\n1 1\/2 cups shredded cheddar cheese
\n1\/2 cup heavy cream
\n5 strips of uncured bacon cooked and crumbled (bacon grease reserved)
\n3 teaspoons bacon grease melted
\n2 jalape\u00f1o peppers minced
\n2 tablespoons butter
\n1-2 tablespoons hot water
\nsalt and pepper to taste
\nOptional: fresh cilantro for garnish
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\nAdd 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\u2019t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.<\/p>\n
While the cauliflower is cooking, heat a sauce pan over medium. Add in the butter and bacon grease, then saut\u00e9 the jalape\u00f1o 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.<\/p>\n
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.<\/p>\n