Healthy Nachos with Mushrooms, Jalapenos and Cauliflower Queso

1. Preheat the oven to 425 F. Line two baking sheets with parchment paper. Toss half the cauliflower florets with half of the olive oil and salt. Arrange evenly on one baking sheet.

2. Toss the mushrooms and jalapenos with remaining half of the olive oil and salt. Arrange in an even layer on the second sheet. Roast in the oven until the vegetables are caramelized and tender, 25 – 30 minutes, redistributing once halfway through. Set aside. Keep the oven on.

3. Meanwhile, in a medium saucepan or pot, bring the shallot, remaining half of the cauliflower, milk, chili powder and dash of salt to a simmer. Put the lid on and cook over medium-low heat until the cauliflower is tender, about 20 minutes.

4. Puree the cauliflower mixture with an immersion blender, or transfer to a food processor or stand blender, until smooth. Return to the pot and stir in the cheese. Cook stirring constantly until melted. Add some extra milk or water, if necessary, so the cauliflower queso is drizzling consistency.

5. Arrange the tortilla chips on one of the empty baking sheets. Heat in the oven until warm, 2 minutes. Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso. Garnish with the scallions and serve immediately.