Cauliflower Jalapeño Popper Casserole Recipe

Introduction

This Cauliflower Jalapeño Popper Casserole combines spicy jalapeños, tender chicken, and creamy cheeses for a comforting and flavorful dish. Perfect for those who love a little heat and a satisfying, hearty meal.

Ingredients

• 1 lb chicken breast
• 6 jalapeños (halved and seeds removed)
• 2 tablespoons olive oil
• 6 strips thick-cut bacon
• 1 ¼ cups shredded cheddar cheese (divided)
• 8 oz cream cheese (⅓ less fat)
• ½ cup light sour cream
• ¼ cup low-fat milk
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper (optional, for spice)
• 3 cups fresh cauliflower florets (cut into small 1-inch bite-size pieces)
• Salt (to taste)

Instructions

1. Step 1: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. Step 2: Place the chicken breasts and halved jalapeños on one baking sheet. Drizzle with olive oil and season lightly with salt. On the second sheet, arrange the bacon strips. Bake both sheets for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and the bacon is crisp.
3. Step 3: In a large mixing bowl, combine ¾ cup of the shredded cheddar cheese, cream cheese, sour cream, milk, smoked paprika, and cayenne pepper if using. Stir until smooth.
4. Step 4: Let the chicken, bacon, and jalapeños cool slightly. Then shred the chicken, crumble the bacon, and dice the jalapeños.
5. Step 5: Add the shredded chicken, ¾ of the chopped jalapeños, and ¾ of the crumbled bacon to the cream cheese mixture. Stir until well combined.
6. Step 6: Spread the cauliflower florets evenly on the bottom of a 9×12-inch baking dish. Top with the chicken-cheese mixture and spread evenly over the cauliflower.
7. Step 7: Sprinkle the remaining ½ cup cheddar cheese, jalapeños, and bacon over the top.
8. Step 8: Bake the casserole for 20 minutes, or until it is hot and golden brown on top. Let rest for a few minutes before serving.

Tips & Variations

• For a milder dish, substitute poblano peppers for jalapeños and reduce or omit cayenne pepper.
• Use turkey bacon for a leaner protein option.
• Adding chopped green onions or fresh cilantro on top before serving adds a fresh, bright flavor.
• To boost creaminess, stir in a handful of shredded mozzarella with the cheese mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out the casserole.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step and refrigerate it for a day before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use frozen cauliflower instead of fresh?

Frozen cauliflower can be used, but make sure to thaw and drain it well to avoid excess moisture in the casserole.

Cauliflower Jalapeño Popper Casserole Recipe

Print Recipe

★★★★★

5 from 55 reviews

This Cauliflower Jalapeño Popper Casserole is a flavorful and comforting dish combining tender baked chicken, spicy jalapeños, crispy bacon, and creamy cheese sauce layered over fresh cauliflower florets. Perfectly baked to a golden brown, this casserole is a delicious low-carb alternative to traditional casseroles, delivering a spicy kick and a creamy, cheesy richness.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 1 lb chicken breast
• 6 jalapeños (halved and seeds removed)
• 3 cups fresh cauliflower florets (cut into small 1-inch bite-size pieces)

Dairy

• 1 ¼ cups shredded cheddar cheese (divided)
• 8 oz cream cheese (⅓ less fat)
• ½ cup light sour cream
• ¼ cup low-fat milk

Meat

• 6 strips thick-cut bacon

Spices & Oils

• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper (optional, for spice)
• Salt (to taste)

Instructions

1. Preheat and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Bake chicken, jalapeños, and bacon. Arrange the chicken breasts and halved jalapeños (seeded) on one baking sheet. Drizzle them with olive oil and season lightly with salt. Place the bacon strips evenly on the other baking sheet. Bake both sheets simultaneously for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
3. Mix the cheese sauce. In a large mixing bowl, combine ¾ cup of shredded cheddar cheese, cream cheese, light sour cream, low-fat milk, smoked paprika, and optional cayenne pepper. Stir well until the mixture is smooth and creamy.
4. Prepare cooked ingredients. Allow the baked chicken, bacon, and jalapeños to cool slightly. Then shred the chicken, crumble the bacon, and dice the jalapeños.
5. Combine protein with cheese sauce. Add the shredded chicken, ¾ of the diced jalapeños, and ¾ of the crumbled bacon to the cream cheese mixture. Stir carefully until all ingredients are evenly incorporated.
6. Assemble the casserole. Spread the fresh cauliflower florets evenly in the bottom of a 9×12-inch baking dish. Pour and spread the chicken and cheese mixture evenly over the cauliflower. Sprinkle the remaining ½ cup of cheddar cheese, the reserved jalapeños, and bacon pieces on top.
7. Bake until golden. Place the assembled dish in the oven and bake for 20 minutes, or until the casserole is heated through and the top is golden brown and bubbly.
8. Rest and serve. Remove the casserole from the oven and let it rest for a few minutes before serving to allow the flavors to settle and make serving easier.

Notes

• Removing seeds from jalapeños reduces heat but you can leave some seeds if you prefer spicier flavor.
• Using less-fat cream cheese and sour cream helps reduce the overall fat content without compromising creaminess.
• Make sure chicken is cooked through to avoid any food safety issues; use a meat thermometer for best results.
• You can substitute cauliflower with broccoli for a different flavor and texture.
• Adjust cayenne pepper and jalapeño quantity according to your spice tolerance.
• This casserole keeps well refrigerated for 3-4 days and reheats nicely in the oven or microwave.

Keywords: Cauliflower casserole, Jalapeño popper, Chicken casserole, Baked casserole, Low carb dinner, Spicy chicken bake