Totally unconventional and wildly delicious, this Creamy Cauliflower Jalapeño Popper Casserole is an easy cheesy veggie gratin with a kick!
Sometimes I write recipes that serve a very specific purpose.
A quick and healthy salad for lunch… A super indulgent appetizer for parties… A cozy make ahead dinner recipe…
Sometimes I simply throw caution to the wind and make something because 1. my brain said it was a good idea and 2. my stomach chimed in with a OH HECK YES MAKE THIS NOW!
So yeah… this one makes about as much sense as a goldendoodle in a unicorn tutu but gosh darn it, I needed this recipe in my life.
Creamy Cauliflower Jalapeño Popper Casserole
The result of my craving-induced mad scientist kitchen experiment was a piping hot casserole dish filled with tender cauliflower blanketed with a cheesy jalapeno-spiked cream sauce and sprinkled with crispy panko crumbs… I KNOW!
It’s so flipping good I *HAD* to blog it.
So if you’re in the market for a scrumptious side dish that’s wildly unconventional and ridiculously tasty all the same, you’re in luck. Print the recipe below and get your butt in the kitchen.
You can even join me in my kitchen if you promise to take over dish duty. I’ll pretty much feed anyone that tackles my sink of shame. I’m pretty sure my new years resolution for 2018 is going to be to stop playing tetris in the sink every day.
Maybe.
Creamy Cauliflower Jalapeño Popper Casserole
Ingredients
- 1 head of cauliflower
- 1-2 cloves of garlic minced
- 2 TBSP flour
- 2 TBSP butter
- 1.5 cup milk brought to room temp. or heated
- 1/4 tsp salt
- 1/4 tsp paprika
- 4 oz gouda cheese, grated
- 1/3 cup chopped pickled jalapeños
- 2-3 fresh jalapeños
TOP WITH…
- grated cheddar cheese
- 1/4 cup panko toasted with a little butter or oil
- parsley or scallions to garnish (optional)
Instructions
- Preheat oven to 350 degrees F.
- Cook the cauliflower florets in a pot of boiling water with a pinch of salt for about 4-5 minutes until tender yet still firm.
- Drain and rinse with cool water to help halt the cooking process. We want tender, al-dente cauliflower… no mushy wilted veggies here!
- While it chills, start your sauce.
- Melt butter in a saucepan over medium-low heat and add your minced garlic.
- Add flour, slowly, whisking constantly to create your roux.
- Pour warmed or room temperature milk into the butter mixture and whisk constantly until thickened. Add salt, paprika, fresh and pickled jalapeños.
- Remove from heat and grated Gouda cheese. Stir constantly until the cheese melts into the sauce.
- Pour the sauce over your cauliflower and toss to coat.
- Top with shredded cheddar cheese, and toasted panko crumbs.
- Cover with foil and bake at 350 degrees F for 20-30 minutes until golden and bubbly.
- Sprinkle with parsley or scallions if you’d like a colorful garnish and dive in while it’s hot!
Notes
Nutrition
I’m pretty much crazy in love with this cheesy cauliflower gratin and have no shame in it’s utter ridiculousness. Paul and I adored it and can’t wait to make it again!
Loving this wild and crazy recipe? Try my Bacon Sriracha Cauliflower next!
Deeeeeeelish!! I went with what I had on hand, skim milk, 1 medium fresh jalapeño, a little less than 1/3 cup pickled, and 4 oz sharp cheddar. We love spicy food and this was perfect.