Step 1

Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top  Microwave for 7-8 minutes or until slightly tender (or your desired texture).  You can steam it instead, if you don’t have or want to use a microwave, but I wouldn't boil it, it might be too watery.

Step 2

While the cauliflower is cooking, heat a saucepan over medium.  Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes.  Add in the cream cheese and stir until melted.  Add the remaining ingredients and still until well combined and all the cheese has melted.

Step 3

Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.

Step 4

Once the cauliflower is cooked through, you don't need to drain it or pat it dry.  The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side.  Pour cauliflower in the skillet and mix well to coat each piece, then serve.

Step 5

Optional: Garnish with fresh cilantro and/or crumbled bacon.

Step 6

Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.