Roasted Cauliflower Queso
Roasted Cauliflower Queso
Ingredients
For the Roasted Cauliflower
- 1 cauliflower, whole head
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon yellow spice blend, such as turmeric or curry powder
For the Queso Base
- 2 jalapeños, sliced, seeds removed for less heat
- 1/2 onion, small, diced
- 1 1/2 cups whole milk
For the Cheese Sauce
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
For the Garnish and Serving
- 1/2 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1/4 cup cilantro, fresh, chopped
- tortilla chips, for serving
Instructions
- 1
Preheat your oven to 400°F. Remove any outer leaves from the cauliflower head and trim the stem so it sits flat. Place the whole cauliflower head in a cast iron pan or on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Drizzle the cauliflower generously with olive oil, then sprinkle evenly with red pepper flakes, black pepper, and the yellow spice blend. Roast in the preheated oven for 25 to 35 minutes, or until the cauliflower is tender and slightly browned.
⏱️ 30 min•🌡️ 400
- 3
Carefully transfer the roasted cauliflower florets to a blender. Add the sliced jalapeños, diced onion, and whole milk to the blender. Blend on high until the mixture is completely smooth and forms a thick, light green/yellowish puree.
⏱️ 5 min
- 4
Pour the cauliflower puree into a medium pot or saucepan. Place over medium-low heat. Gradually add the shredded Monterey Jack cheese and sharp cheddar cheese, stirring continuously with a whisk or spatula until all the cheese is melted and fully incorporated, creating a smooth, stretchy, and gooey queso.
⏱️ 8 min
- 5
Transfer the hot queso to a serving bowl. Garnish generously with halved cherry tomatoes, sliced green onions, and fresh chopped cilantro. Serve immediately with tortilla chips for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Cauliflower Queso
Ingredients
For the Roasted Cauliflower
- 1 cauliflower, whole head
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon yellow spice blend, such as turmeric or curry powder
For the Queso Base
- 2 jalapeños, sliced, seeds removed for less heat
- 1/2 onion, small, diced
- 1 1/2 cups whole milk
For the Cheese Sauce
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
For the Garnish and Serving
- 1/2 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1/4 cup cilantro, fresh, chopped
- tortilla chips, for serving
Instructions
- 1
Preheat your oven to 400°F. Remove any outer leaves from the cauliflower head and trim the stem so it sits flat. Place the whole cauliflower head in a cast iron pan or on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Drizzle the cauliflower generously with olive oil, then sprinkle evenly with red pepper flakes, black pepper, and the yellow spice blend. Roast in the preheated oven for 25 to 35 minutes, or until the cauliflower is tender and slightly browned.
⏱️ 30 min•🌡️ 400 - 3
Carefully transfer the roasted cauliflower florets to a blender. Add the sliced jalapeños, diced onion, and whole milk to the blender. Blend on high until the mixture is completely smooth and forms a thick, light green/yellowish puree.
⏱️ 5 min - 4
Pour the cauliflower puree into a medium pot or saucepan. Place over medium-low heat. Gradually add the shredded Monterey Jack cheese and sharp cheddar cheese, stirring continuously with a whisk or spatula until all the cheese is melted and fully incorporated, creating a smooth, stretchy, and gooey queso.
⏱️ 8 min - 5
Transfer the hot queso to a serving bowl. Garnish generously with halved cherry tomatoes, sliced green onions, and fresh chopped cilantro. Serve immediately with tortilla chips for dipping.
⏱️ 2 min