Ingredients
Scale
- 1 medium head cauliflower, broken into florets and sliced in half
- 2 tsp. cumin
- 1 tsp. chili powder
- Olive oil
- Salt
- Pepper
- 1 orange pepper, diced
- 1 red onion, diced
- 2 jalapenos, sliced
- 5–6 variety tomatoes, diced or cubed
- 3 tbsp. butter
- 3 tbsp. flour
- 2 ½ cups milk
- 1 tbsp. diced jalapenos
- 8 oz. Monterrey jack cheese, shredded
- 6 oz. sharp cheddar cheese, shredded
- Salt
- Pepper
Instructions
- Preheat oven to 400 degrees, toss cauliflower in olive oil, place on parchment paper lined baking sheet, top with cumin, salt, and chili powder. Bake for 20-25 minutes until crisp.
- While cauliflower is roasting, melt butter in saucepan, once melted add jalapenos and cook for 2-3 minutes, pour in ½ cup milk and raise heat to medium-high. Add flour to saucepan and whisk to combine, continue to whisk until all flour is dissolved and no clumps are left. Add remainder of milk; bring to simmer, stirring consistently, and cook until mixture begins to thicken. Remove from heat, stir in shredded cheeses, handful at a time, until all has been melted. Season with salt and pepper, and then adjust to taste.
- Top roasted cauliflower with tomatoes, red onions, orange peppers, and jalapenos, and then pour cheese sauce over all the vegetables. Top with any remaining diced vegetables and serve immediately!