Keto Jalapeño Popper Potato Salad


Step 1 Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate.

Step 2 Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool.

Step 3 In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños.

Step 4 Add in the cooled cauliflower and toss to combine.

Step 5Chill until ready to serve. Leftovers can be stored in the fridge for up to 4 days.