Cheesy Jalapeno Cauliflower

By Micki Brown

Serves 4



1 medium-sized head cauliflower, cut into 1 ½ -inch chunks

2 tbsp grass-fed butter

¼ cup red bell pepper, chopped

1 or 2 jalapeno peppers, stems and seeds removed, chopped

½ -1 tsp ground cumin

1 tsp garlic minced

½ tsp sea salt

¼ tsp black pepper

¾ cup Monterey Jack cheese, grated

¾ cup sharp cheddar cheese, grated

¼ cup heavy cream


In a large sauce pan, steam cauliflower until it is tender, about 6 minutes. Drain, but leave the cauliflower in the pot. In a medium sauce pan, melt butter over medium heat. Add the red bell pepper and jalapeno and sauté until tender, about 5 minutes. Add the garlic, cumin, salt and pepper and continue cooking about 1 minute. Reduce the heat and add the cheeses, stirring until thoroughly melted. Slowly add the heavy cream, stirring until heated through. Pour the cheese mixture over the cauliflower and stir until the cauliflower is evenly coated. Serve and enjoy.