Name: Queso Cauliflower Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American-Mexican fusion
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 1 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; ¼ tsp garlic powder; 1 tbsp butter; 2 cloves garlic, minced; 1 small onion, finely diced; 1 cup milk (whole or 2%); 1 cup shredded cheddar cheese; ½ cup shredded Monterey Jack cheese; 1 tbsp cornstarch (mixed with 2 tbsp cold water to form slurry); ¼ cup cream cheese; 1 tsp chili powder; ½ tsp cumin; ¼ tsp smoked paprika; Salt and pepper to taste; 1 small can (4 oz) diced green chilies; ½ cup shredded cheddar or Mexican cheese blend; 2 tbsp chopped fresh cilantro; 2 tbsp sliced green onions (optional)

Description

If you’re looking for a cheesy, comforting dish with a nutritious twist, this Queso Cauliflower Bake is about to become your new favorite side—or even a main! Creamy queso sauce envelopes tender roasted cauliflower florets, then everything gets baked until bubbly and golden. It’s the perfect fusion of indulgent flavor and veggie goodness.

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Ingredients

Scale

For the Cauliflower:

1 large head cauliflower, cut into bite-sized florets
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder

For the Queso Sauce:

1 tbsp butter
2 cloves garlic, minced
1 small onion, finely diced
1 cup milk (whole or 2%)
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 tbsp cornstarch (mixed with 2 tbsp cold water to form slurry)
¼ cup cream cheese
1 tsp chili powder
½ tsp cumin
¼ tsp smoked paprika
Salt and pepper to taste
1 small can (4 oz) diced green chilies

For Topping:

½ cup shredded cheddar or Mexican cheese blend
2 tbsp chopped fresh cilantro
2 tbsp sliced green onions (optional)

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Instructions

Step 1: Roast the Cauliflower

Preheat oven to 425°F (220°C).
Toss cauliflower florets with olive oil, salt, pepper, and garlic powder.
Spread on a baking sheet in a single layer.
Roast for 20–25 minutes until tender and golden brown around the edges.
Set aside to cool slightly.

Step 2: Make the Queso Sauce

In a medium saucepan, melt butter over medium heat.
Add onion and garlic; sauté for 2–3 minutes until soft and fragrant.
Pour in the milk and bring to a gentle simmer.
Add cream cheese and stir until melted and smooth.
Stir in the cheese a handful at a time, whisking constantly to prevent clumps.
Add cornstarch slurry, chili powder, cumin, paprika, and diced green chilies.
Simmer for 2–3 more minutes until the sauce thickens.
Taste and adjust seasoning with salt and pepper.

Step 3: Assemble the Bake

Lower oven temperature to 375°F (190°C).
Place roasted cauliflower in a greased baking dish.
Pour queso sauce evenly over the cauliflower.
Sprinkle extra shredded cheese on top for a melty finish.

Step 4: Bake It Up

Bake for 15–20 minutes until the sauce is bubbly and the cheese is melted and golden.
Let cool for 5 minutes before serving.
Garnish with chopped cilantro and green onions, if desired.

Notes

Roast First – Roasting the cauliflower adds depth and prevents a watery casserole.
Use Freshly Grated Cheese – It melts better than pre-shredded varieties.
Don’t Overcook – Bake just until bubbly to avoid mushy cauliflower.
Spice It Up – Add a pinch of cayenne or a few jalapeño slices for heat.
Add Protein – Toss in cooked shredded chicken or black beans for a heartier dish.

Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: American-Mexican fusion