Description

Craving something cheesy, comforting, and packed with flavor—without all the heaviness? This Queso Cauliflower Bake is a game-changer. Tender roasted cauliflower is smothered in a creamy queso-inspired cheese sauce and baked to bubbly, golden perfection. It’s the ultimate side dish, a satisfying vegetarian main, or a fun party appetizer.

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Ingredients

Scale

For the Roasted Cauliflower:

1 large head cauliflower, cut into florets
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper

For the Queso Cheese Sauce:

2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups whole milk (or unsweetened almond milk)
1 ½ cups shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 tsp chili powder
¼ tsp ground cumin
¼ tsp smoked paprika
½ tsp salt (adjust to taste)
1 small can (4 oz) diced green chilies, drained
1 small tomato, finely diced
1 jalapeño, finely chopped (remove seeds for less heat)

For Topping & Garnish:

½ cup shredded cheddar cheese
2 tbsp chopped fresh cilantro
1 small tomato, diced (for garnish)
1–2 tbsp sliced green onions

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Instructions

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Spread the cauliflower on a baking sheet in a single layer.
Roast for 20-25 minutes, turning halfway, until golden and slightly crispy on the edges. Set aside.

Step 2: Make the Queso Cheese Sauce

In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute to make a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Once the mixture thickens (about 3–5 minutes), reduce the heat to low.
Stir in the cheddar and Monterey Jack cheeses until fully melted.
Add chili powder, cumin, smoked paprika, and salt.
Mix in the green chilies, diced tomato, and jalapeño. Stir until well combined and smooth.

Step 3: Assemble the Bake

Lightly grease a 9×13-inch baking dish.
Add the roasted cauliflower in an even layer.
Pour the queso sauce over the cauliflower, spreading it evenly with a spatula.
Sprinkle the top with the extra ½ cup shredded cheddar.

Step 4: Bake It to Perfection

Reduce oven temperature to 375°F (190°C).
Bake the assembled dish for 15-20 minutes, or until bubbly and golden on top.
For extra crispiness, broil on high for 1-2 minutes at the end—watch closely!

Step 5: Garnish & Serve

Remove from oven and let cool for 5 minutes.
Garnish with chopped cilantro, diced tomato, and green onions.
Serve warm as a side, dip, or main dish.

Notes

Cut Cauliflower Evenly – Uniform florets roast evenly for consistent texture.
Don’t Skip Roasting – Roasting adds flavor and prevents a watery bake.
Control the Heat – Use less jalapeño or skip it if you’re heat-sensitive.
Customize the Cheese – Try pepper jack, mozzarella, or a smoky gouda twist.
Reheat Gently – Warm leftovers in the oven to keep the texture just right.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American