Ingredients

The following ingredients have 6 Servings
  • 1 head cauliflower
  • 1 roasted poblano pepper (seeded and diced)
  • 1 large roasted jalapeno pepper (seeded and diced)
  • 1 medium roasted onion (chopped)
  • 5 cloves garlic (roasted and chopped)
  • 2 cups milk
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 2 1/2 cups shredded Monterey Jack Cheese or Sharp White Cheddar
  • 1/2 cup grated Parmesan cheese

Instruction

  • Roast the vegetables. Place the hot roasted peppers into a container with a lid and allow to cool. Once cool remove skin from the peppers and chop. Chop the onion and garlic. Set the chopped vegetables aside while making the cheese sauce.
  • Melt the butter in a medium sauce pan on medium heat. Add the flour, salt, pepper and paprika to the melted butter and whisk for 1 minute. Slowly pour half the milk into the pot whisking continuously until all lumps are gone. Add the remaining milk and bring the sauce to a boil whisking the entire time.
  • Once the milk comes to a boil it will begin to thicken. Continue boiling on medium high heat for about 8 minutes whisking the entire time to prevent scalding. Remove the pot from the heat and stir 2 cups of the shredded Monterey Jack cheese (or Sharp White Cheddar) into the hot milk mixture. Once the cheese has melted set the pot aside.
  • Preheat oven to 375 F. degrees.
  • Mix the cauliflower and roasted chopped vegetables together in a large bowl. Pour the cheese sauce into the bowl and gently fold until combined.
  • Pour the cauliflower mixture into a baking dish. Sprinkle the remaining Monterrey Jack cheese over the top. Sprinkle the grated Parmesan cheese over the top.
  • Bake uncovered in the preheated oven for 30 minutes or until the cheese has melted and it is bubbling.
  • Remove from oven and serve immediately.