Crispy bacon “cups” filled with creamy cheese and spicy buffalo cauliflower — perfect as a party appetizer or low-carb snack!
🍽️ Makes: 12 cups (depending on cupcake pan)
💙 WW Points: ~2–4 per cup (depending on bacon, cheese, and amount used)
🛒 Ingredients:
- 1 head cauliflower, cut into small florets
- Buffalo sauce (use a low-point or sugar-free version)
- 6 strips center-cut or turkey bacon (cut in half)
- 4 oz light cream cheese
- ½ cup reduced-fat shredded cheddar
- Jalapeños or optional add-ins
- Cooking spray (nonstick oil)
👩🍳 Instructions:
- Prep Cauliflower:
Toss florets in buffalo sauce and set aside. - Form Bacon Cups:
- Turn a muffin tin upside down and spray the bottom with cooking spray.
- Place half a bacon strip on top of each cupcake mound, and wrap the other half around the sides.
- Prep for Baking:
- Spread cauliflower on a lined baking sheet.
- Place the upside-down muffin tin on top of a larger baking sheet to catch bacon drips.
- Bake:
Bake everything at 425°F (220°C) for 20–25 minutes
(20 min for thin bacon, 25 for thick; crispy is better!) - Mix the Filling:
- In a bowl, combine cream cheese, cheddar, and optional jalapeños. Set aside.
- Assemble:
- Let bacon and cauliflower cool.
- Spoon a bit of cheese mixture into each bacon cup.
- Top with buffalo cauliflower florets, gently pressing them in.
- Optional:
Roast assembled cups for a few more minutes if you want the cheese extra melty.
💡 WW Tips:
- Use turkey bacon or center-cut bacon to save points.
- Light cream cheese + reduced-fat cheddar = creamy with fewer points.
- Track based on how much cheese mixture and bacon you use per cup.
