Directions
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Step 1
Preheat the oven to 425 degrees F (215 degrees C).
Step 2
Line two baking sheets with parchment paper.
Step 3
Toss half the
Cauliflower (1 head)
florets with
Olive Oil (1 Tbsp)
and
Sea Salt (1/2 tsp)
. Arrange evenly on one baking sheet.
Step 4
Toss the
Cremini Mushrooms (1 lb)
and
Jalapeño Peppers (2)
with
Olive Oil (1 Tbsp)
and
Sea Salt (1/2 tsp)
. 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 cups)
, and
Sea Salt (1/2 tsp)
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
Scallions (2)
and serve immediately.
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