Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Line two baking sheets with parchment paper.
Step 3
Toss half the Cauliflower (1 head) florets with Olive Oil (1 tablespoon) and Sea Salt (1/2 teaspoon). Arrange evenly on one baking sheet.
Step 4
Toss the Cremini Mushroom (1 pound) and Jalapeño Pepper (2) with Olive Oil (1 tablespoon) and Sea Salt (1/2 teaspoon). Arrange in an even layer on the second sheet.
Step 5
Roast both baking sheets in the oven until the vegetables are caramelized and tender, 25 - 30 minutes, redistributing once halfway through. Set aside.
Step 6
Meanwhile, in a medium saucepan or pot, bring the Shallot (1) remaining cauliflower, Whole Milk (2 cup), and Sea Salt (1/2 teaspoon) to a simmer. Cook over medium-low heat, covered, until the cauliflower is tender, about 20 minutes.
Step 7
Puree the cauliflower mixture with an immersion blender, or transfer to a food processor or stand blender, until smooth.
Step 8
Return to the pot and stir in Monterey Jack Cheese (1 cup). Cook stirring constantly until melted. Add some extra milk or water, if necessary, so the cauliflower queso is a drizzle-able consistency.
Step 9
Arrange the Tortilla Chips (1 bag) on a baking sheet. Heat in the oven until warm, 2 minutes.
Step 10
Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso. Garnish with the Scallion (2) and serve immediately.
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