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1.
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Preheat the oven to 425 F. Line two baking sheets with parchment paper.
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Toss half the cauliflower florets with half of the olive oil and salt.
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Arrange evenly on one baking sheet.
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2.
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Toss the mushrooms and jalapenos with remaining half of the olive oil and salt.
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Arrange in an even layer on the second sheet.
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Roast in the oven until the vegetables are caramelized and tender, 25 30 minutes, redistributing once halfway through.
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Set aside.
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Keep the oven on.
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3.
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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.
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Put the lid on and cook over medium-low heat until the cauliflower is tender, about 20 minutes.
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4.
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Puree the cauliflower mixture with an immersion blender, or transfer to a food processor or stand blender, until smooth.
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Return to the pot and stir in the cheese.
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Cook stirring constantly until melted.
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Add some extra milk or water, if necessary, so the cauliflower queso is drizzling consistency.
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5.
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Arrange the tortilla chips on one of the empty baking sheets.
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Heat in the oven until warm, 2 minutes.
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Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso.
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Garnish with the scallions and serve immediately.
