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Preheat oven to 450°F. Line a baking tray with aluminum foil (this is necessary- it makes the cauliflower extra crispy and clean-up delightful). Cut cauliflower into florets and toss with oil and salt. Roast for 20 minutes, then flip with a spatula and roast on the second side for an additional 10 minutes.
While the cauliflower is roasting, make the creamy chili lime sauce. In a small bowl, combine mayo, sour cream/greek yogurt, cacique, cilantro, lime juice, cayenne, and salt. Once the cauliflower is cooked, remove it from the oven and drizzle with sauce. Top with more crumbled cheese and cilantro. Drizzle with olive oil and enjoy!
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