Description
Queso Cauliflower Bake brings cheesy comfort straight from your kitchen to the dinner table. Creamy sauce and roasted cauliflower create a satisfying meal that makes weeknight dinners deliciously simple.
Ingredients
Scale
Vegetables and Base:
- 1 large head cauliflower
- 1 medium yellow onion
- 1 red bell pepper
- 2 cloves garlic
- 1 jalapeno pepper
Dairy and Cheese:
- 8 ounces cream cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Seasonings and Additions:
- 1 tablespoon olive oil
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt
- Black pepper
Instructions
- Fire up your oven to a toasty 400F and grab a 9×13 inch baking dish.
- Rinse the cauliflower and chop into neat, bite-sized florets that are roughly 1-1.5 inches.
- Drizzle 1 tablespoon olive oil over the cauliflower florets, then sprinkle with a pinch of salt and pepper. Spread them on a baking sheet in a single layer.
- Roast the cauliflower for 20-25 minutes until the edges turn golden brown and crispy.
- Warm 1 tablespoon olive oil in a skillet over medium heat. Drop in the chopped onion and sauté until translucent and soft, about 5-7 minutes.
- Toss in 2 minced garlic cloves, chopped red bell pepper, and minced jalapeno. Cook for 2-3 minutes until fragrant.
- Pour in the 10-ounce can of diced tomatoes with green chilies. Shake in 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon smoked paprika.
- Let the veggie mixture simmer and bubble for 5-10 minutes, allowing the flavors to meld together.
- Grab a large mixing bowl and add 8 ounces softened cream cheese, 1 cup sour cream, and ½ cup mayonnaise. Whisk until smooth and creamy.
- Stir the 4-ounce can of chopped green chilies into the cream cheese mixture.
- Sprinkle in 1 cup of Monterey Jack and ½ cup of cheddar cheese. Mix thoroughly.
- Fold the roasted cauliflower and sautéed vegetable mixture into the cheesy sauce.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly.
- Top with the remaining 1 cup Monterey Jack and ½ cup cheddar cheese.
- Bake for 20-25 minutes until the cheese melts completely and turns a light golden brown.
- Pull the dish from the oven and let it rest for 5-10 minutes to set.
- Scatter fresh chopped cilantro, green onions, and avocado slices on top if desired. Serve immediately with crispy tortilla chips.
Notes
- Roasting the cauliflower brings out deeper, nuttier flavors and helps prevent a watery final dish.
- Choose full-fat dairy products for the richest, most luxurious queso texture that coats the cauliflower perfectly.
- For a lower-carb version, swap out the mayonnaise with Greek yogurt and use a pepper jack cheese for extra kick.
- When checking doneness, look for golden, slightly bubbling edges and cheese that has melted completely across the surface of the bake.
- Prep Time: 20-30 minutes
- Cook Time: 45-55 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 332 kcal
- Sugar: 3 g
- Sodium: 473 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg