Been making this on repeat! 3rd time in the last few weeks!

Servings: 6

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup cream cheese, softened
1 cup half-and-half
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh cilantro (optional)

Preheat your oven to 400°F (200°C).

Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly golden.

While the cauliflower is roasting, prepare the queso sauce. In a medium saucepan over medium heat, combine the shredded cheddar cheese, Monterey Jack cheese, cream cheese, and half-and-half. Stir continuously until the cheeses are fully melted and the mixture is smooth.

Add the garlic powder, onion powder, paprika, and cayenne pepper to the cheese mixture, stirring well to incorporate.

Once the cauliflower is done roasting, transfer it to a baking dish. Pour the queso sauce over the cauliflower and gently mix to ensure even coating.

Place the baking dish in the preheated oven and bake for an additional 15-20 minutes, until bubbly and slightly golden on top.

Remove from the oven and let it cool slightly before serving. Sprinkle with chopped fresh cilantro if desired.