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.
Variations & Tips
For a bit of a smoky flavor, try adding some cooked and crumbled bacon into the mix before baking. If you prefer a spicier kick, increase the amount of cayenne pepper or add diced jalapeños. For a lower-carb version, you can substitute heavy cream for the half-and-half. Don’t be afraid to mix in other vegetables, such as broccoli or bell peppers, for added variety and nutrition.
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