📍 Where this dish comes from: Guanajuato · Historic Town of Guanajuato
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Discover the history of this region →
Servings: 6 servings
Calories: 210kcal
Ingredients
- 4 packed cups cauliflower florets about 1 large head; sub: broccoli florets
- 1 tbsp olive oil sub: avocado oil, melted butter
- 4 oz cream cheese softened; sub: mascarpone or goat cheese
- 1/4 cup heavy cream sub: unsweetened almond milk + 1 Tbsp butter
- 1 cup sharp cheddar shredded; sub: Pepper Jack or Oaxaca
- 2 medium fresh jalapeños seeded & diced; sub: canned green chiles for milder heat
- 1/2 tsp garlic powder sub: onion powder
- Salt & black pepper 1/2 tsp each; sub: smoked salt & white pepper
Instructions
- Roast the cauliflower: Toss florets with olive oil, salt, and pepper. Spread on a parchment-lined sheet and roast at 425°F for 15 min, turning once, until edges are caramelized.
- Make the sauce: In a saucepan over medium-low, melt cream cheese with heavy cream and garlic powder, whisking until smooth. Stir in half the cheddar until just melted.
- Combine & spice: Transfer roasted cauliflower to a bowl; fold in cheese sauce and diced jalapeños.
- Bake: Spoon mixture into a greased dish. Top with remaining cheddar and extra jalapeño rings. Bake at 400°F for 12-15 min, until bubbling and golden.
- Serve: Let stand 5 minutes for the sauce to set, then dive in hot.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 7g | Fat: 18g | Fiber: 2g
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About This Dish
Golden-roasted cauliflower florets cloaked in a velvety blend of cream cheese, sharp cheddar, and bright jalapeño heat — this casserole brings all the comfort of mac-and-cheese without the carbs.
Health Benefits
- Cauliflower replaces pasta, cutting carbs while adding fiber and vitamin C.
- Cream cheese and cheddar provide the fat that makes this bake rich and satisfying.