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Roast the Cauliflower: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread in an even layer and roast for 25-30 minutes, or until tender and the edges are golden brown.
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Prepare the Queso Sauce: While the cauliflower roasts, combine the cheddar, Monterey Jack, cream cheese, and half-and-half in a medium saucepan over medium heat. Stir continuously until the cheeses are fully melted and the sauce is smooth.
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Season the Sauce: Stir in the garlic powder, onion powder, paprika, cayenne pepper (if using), and the remaining 1/2 teaspoon each of salt and black pepper.
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Combine and Bake: Transfer the roasted cauliflower to a baking dish. Pour the queso sauce over the top and gently stir to coat every floret. Bake for 15-20 minutes, until the sauce is bubbly and the top is lightly golden.
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Serve: Let the bake cool for 5 minutes before serving. Garnish with fresh cilantro, if desired.
