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Adapted from "How Sweet Eats"
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the florets on the sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast 20-25 minutes until slightly golden. Reserve a few florets for topping the queso. Transfer the rest of the cauliflower to a food processor. Pulse and blend until it combined and smooth. (Whatever texture you pulse it to, will be that way in the dip).
Heat a large sauté pan over medium heat. add olive oil, peppers, onions and garlic. Season with salt and pepper. Cook until the onions softened, about 5-6 minutes. Slowly stream in 1 cup of half &half, whisking the entire time. In a small bowl, whisk together the remaining 1/2 cup of half & half with the cornstarch until no lumps remain, creating a surry. Whisk the slurry into the sauté pan and cook for a minute until the milk thickens. Reduce heat to low.
Stir in the grated cheese one small handful at a time, until melted. Stir in the cauliflower puree until combined. The color may darken slightly or look speckled. Add salt and pepper to taste. If the mixture is too thick, whisk in a little more milk 1/4 cup at a time. Transfer the mixture to a crock, large bowl or small crockpot heated on low. Top with reserved cauliflower florets and whatever else you may have (pico, cilantro, green onion). Serve immediately.
This is a thicker mixture and does not 'drizzle' well, but it is amazing ON dishes like nachos, tacos etc.
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