Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower florets | 1 large head |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Shredded cheddar cheese | 2 cups |
| Shredded Monterey Jack cheese | 1 cup |
| Cream cheese, softened | 1 cup |
| Half-and-half | 1 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Paprika | 1/2 teaspoon |
| Cayenne pepper (optional) | 1/4 teaspoon |
| Chopped fresh cilantro (optional) | 1/4 cup |
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly golden.
- While cauliflower is roasting, prepare the queso sauce. In a medium saucepan over medium heat, combine cheddar cheese, Monterey Jack cheese, cream cheese, and half-and-half. Stir until cheeses are melted and mixture is smooth.
- Add garlic powder, onion powder, paprika, and cayenne pepper to cheese mixture. Stir well to incorporate.
- Once cauliflower is done roasting, transfer it to a baking dish. Pour queso sauce over cauliflower and gently mix to ensure even coating.
- Place baking dish in preheated oven and bake for 15-20 minutes, or until bubbly and slightly golden on top.
- Remove from oven and let cool slightly before serving. Sprinkle with chopped fresh cilantro if desired.