📖 Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet. This step is crucial to ensure the peppers cook evenly and don’t stick to the pan.
2. Carefully slice the jalapenos in half lengthwise. Remove the seeds and membranes with a small spoon or knife. (Pro tip: Wear gloves if you’re sensitive to the heat!) Set the jalapeno halves aside.
3. Cut the cauliflower into florets. In a food processor, pulse the florets until they resemble rice-sized pieces. You want a texture that’s small enough to bind well but not completely mushy. Alternatively, you can finely chop the cauliflower by hand, but using a food processor is much quicker!
4. In a large skillet, melt the butter (or vegan butter) over medium heat. Add the riced cauliflower and cook for about 5-7 minutes, or until slightly softened. Stir occasionally to prevent sticking.
5. In a mixing bowl, combine the cooked cauliflower, cream cheese (or vegan cream cheese), buffalo sauce, shredded cheddar cheese (or vegan cheddar), garlic powder, and onion powder. Mix well until everything is evenly combined. This mixture should be slightly sticky and well-flavored.
6. Using a spoon or small spatula, stuff each jalapeno half generously with the buffalo cauliflower mixture. Make sure the filling is packed in tightly and slightly mounded on top.
7. Arrange the stuffed jalapenos on the prepared baking sheet. Bake for 15-20 minutes, or until the jalapenos are tender and the filling is golden brown and bubbly. Keep an eye on them, as baking times can vary depending on your oven.
8. Remove from the oven and let cool slightly before serving. Garnish with chopped green onions or a drizzle of ranch dressing (optional). Serve immediately and enjoy the spicy, cheesy goodness!