1/4cupdiced tomato(you can used canned, just drain it thoroughly)
Chopped cilantro for garnish(if desired)
Place the cauliflower florets in a microwaveable bowl, add about 2 tablespoons water, cover with plastic wrap (leaving a little space uncovered for steam to vent), and microwave 4-5 minutes until the cauliflower is very tender. (May need more time if you are starting with frozen florets.)
10-12 ounces cauliflower florets
Drain the cauliflower and transfer to a food processor or blender (be careful, it will be very hot!). Add the garlic, milk, salt, and pepper. Process until well-combined and completely smooth.
OPTIONAL STEP (this can be skipped if you are in a hurry or don't have an onion): In a large skillet, melt the butter, then add the onion and cook until translucent. You can use frozen diced onion if you like. Then add the rest of the ingredients in the next step and continue.
2 teaspoons butter, 1 cup diced onion
Place the cauliflower mixture in a large skillet, then add the pepper jack cheese, Parmesan cheese, jalapeno pepper, and tomato. Heat and stir until the cheeses are melted and the mixture is hot and bubbly.
8 ounces pepper jack cheese, 1/4 cup Parmesan cheese, 1 tablespoon chopped jalapeno pepper, 1/4 cup diced tomato
Garnish with additional tomato, cilantro, and a sprinkling of Parmesan cheese.
Chopped cilantro for garnish
Fresh cauliflower is best, but frozen can also be used in a pinch.
No fresh garlic on hand? Use jarred.
The quality of the cheese makes a difference! I like a nice, zesty pepper jack. Some pepper jacks are really mild and when I use those cheeses I don't think the result is as tasty.
If you use canned diced tomato in place of fresh, drain it well before adding.