Monday, August 26, 2013

Jalapeno Popper Cauliflower Casserole

There's nothing about this that you can disagree with.  It was an awesome flavor and also really interesting.  I love that a lot of the cooking takes place in the microwave, but it does take a decent amount of time to prepare, in my opinion.  Then again, I just like making marinades and grilling things.

Jalapeno Popper Cauliflower Casserole
from I Breathe... I'm Hungry

1 head of cauliflower
2 tbsp heavy cream
1 tbsp butter
1/4 cup sharp cheddar cheese, shredded
1 tbsp raw jalapenos, chopped
1/4 tsp garlic powder
salt and pepper to taste

Cream cheese layer:
6 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup salsa verde

3/4 cup colby jack cheese, shredded
1/4 cup raw jalapenos, sliced and seeded

For the puree:  Clean and trim the cauliflower, breaking into medium sized pieces.  Place in a microwave safe bowl with 2 tbsp of cream and 1 tbsp of butter.  Microwave uncovered on high for 10 minutes.  Stir to coat cauliflower in cream and butter.  Microwave another 6-8 minutes on high.  Remove from the microwave and put into a blender or food processor along with the cheddar, jalapenos and garlic powder.  Puree until smooth.  Season generously with salt and pepper.
For the cream cheese layer:  Put the cream cheese in a microwave safe bowl and microwave for 30 seconds to soften.  Add the shredded cheddar and salsa verde, mixing thoroughly.  It should be very soft and spreadable.
To assemble to casserole: In an 8x8" baking dish, spread out the cauliflower puree across the bottom of the dish.  Spread the warm cream cheese mix on top of the puree.  Top with a layer of shredded colby jack cheese and the sliced jalapenos.  Bake at 375F for 20 minutes, or until the cheese is completely melted.

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