Slow Cooker Pepper Jack Cauliflower
By Kath Dedon
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I have made this Slow Cooker Pepper Jack Cauliflower about 4 times now. I love it!
The recipe was developed by Carolyn Ketchum for A Sweet Life. She has contributed many great recipes to the site, which is a program of the Diabetes Media Foundation. Their goal is to help people with diabetes live better lives.
The first time I made Slow Cooker Pepper Jack Cauliflower I followed Carolyn’s recipe exactly, including the 6 slices of bacon. Bob and I both loved it. But Bob, Mr. Bacon-Lover, actually said he didn’t think the bacon was necessary. So I’ve made it without bacon ever since.
Since you cook it on Low for 3 hours, this isn’t a slow cooker recipe that you can start in the morning before working all day. But it’s great if you’re home and want to get a great side dish going a few hours before dinner.
This makes a really good vegetarian main course, too. I doubled it for Easter (which is possible if you have a 6-quart or larger slow cooker) and served it with ham, green beans, and a Greek salad. I think our vegetarian guest appreciated having something a bit more substantial to eat with the beans and salad.
Slow Cooker Pepper Jack Cauliflower will certainly be something that we will enjoy now and then. It’s easy and tasty. And did I mention that leftovers are delicious? I may have eaten some cold out of the refrigerator for breakfast. But then, I am someone who thinks cold pizza makes an acceptable breakfast.
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This particular night I served the Pepper Jack Cauliflower with pork chops and a big salad.
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Slow Cooker Pepper Jack Cauliflower
(Adapted from Carolyn Ketchum’s recipe on asweetlife.org)
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Serves 6
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I have included the bacon as an optional ingredient. It truly does take it over-the-top and is delicious, but we like it without the bacon, too.
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Cauliflower cut in fourths.
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It’s easy to cut the core out after cutting the cauliflower in fourths. Then break, or cut, it into florets.
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1 head of cauliflower, cut into 1-inch florets
4 ounces cream cheese
¼ cup whipping cream
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
4 ounces Pepper Jack cheese, shredded
6 slices bacon, cooked crisp and crumbled (optional, but really good)
- Grease the inside of a 4 to 6 quart slow cooker.
- Put the cauliflower, cream cheese, whipping cream, and butter in the slow cooker. (No need to stir them together.)
- Sprinkle with salt and pepper.
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4. Cook on low for 3 hours.
5. Stir in the cheese and continue to cook on Low for another 30 minutes to an hour.
6. Stir in the bacon, if using, and serve.
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In the kitchen with Kath 
Kath, I love creamy cauliflower dishes. But, we don’t have pepper jack or any jack cheese here. Do you think fontina cheese with a few red pepper flakes could be substituted in your Slow Cooker Pepper Jack Cauliflower recipe?
I think that would work fine, Ron. If you try it, let me know how it turns out. 🙂
Just made this last night and not one drop left. So good! I should have doubled it.
I’m so glad you liked it, Dawn! It’s great to hear from you. 🙂
Could you freeze this?
I haven’t tried it, Brittany, but I think it might work. I might try freezing some next time and I’ll report back.
Sounds mouth-watering, Kath. Something about creamy cauliflower dishes, you just can’t go wrong.
So true, Frank!
How would I make this in the insta-pot?
I haven’t tried it, Linda, but I did a quick Internet search and found a similar recipe that was done in an Instant Pot. (https://temeculablogs.com/cheesy-instant-pot-cauliflower/). If you’re using bacon, cook it first on your stove and reserve. Then I would try cooking the cauliflower florets with 1 cup of water on High pressure in the Instant Pot for 1 minute. Quick pressure release and remove the cauliflower from the pot. Drain the water from the pot. Use the Saute function and add the cream cheese, whipping cream, butter, salt and pepper to the pot. Cook, stirring, until it’s hot and the cream cheese is blended in. Add the pepper jack cheese and cook until it’s melted. Stir in the cauliflower and cooked bacon.