Slow Cooker Pepper Jack Cauliflower
This slow cooker cauliflower recipe is rich, creamy, and oh-so-cheesy. With a sprinkle of crispy chopped bacon, it's the ultimate keto side dish!
Servings 6 servings
Calories 266kcal
Equipment
Ingredients
- 1 pound cauliflower cut into 1 inch florets
- 4 ounces cream cheese
- 1/4 cup whipping cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 4 ounces Pepper Jack cheese shredded
- 6 slices bacon cooked crisp and crumbled
Instructions
- Grease the inside of a 4 to 6 quart slow cooker.
- Add the cauliflower, cream cheese, whipping cream, butter, salt, and pepper. Cook on low for 3 hours.
- Add the Pepper Jack and stir to combine. Continue to cook another 30 minutes to an hour, until cauliflower is fork tender.
- Add bacon crumbles and serve.
Notes
Storage Information: This easy keto "Mac and Cheese" is best the first day you make it, but the leftovers are good for several days. Keep leftovers in a covered container in the fridge for up to 4 days
Nutrition
Serving: 1serving = 1/6th of recipe | Calories: 266kcal | Carbohydrates: 6.3g | Protein: 10.4g | Fat: 21.3g | Fiber: 1.6g