From your shares:
1 large head of cauliflower, chopped
From your kitchen:
3 tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 c. Colby-Jack, shredded
Salsa, for serving
Guacamole, for serving
Pickled Jalapeños, for serving
Preheat oven to 425º.
To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.
Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
Garnish with your favorite salsa, guacamole, and pickled jalapeños.
