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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.
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