Preheat the oven to 425 degrees F. Prepare a baking sheet with parchment paper and set aside. Cut the cauliflower into florets, drizzle them with olive oil, and season with salt and pepper. Toss well. Roast in the oven for about 25 – 30 minutes or until the florets start to caramelize and turn light brown.
While the cauliflower is roasting, blend all ingredients together in a powerful blender. Taste and adjust seasoning, adding more salt or lemon as needed. Keep adding water until you reach your desired consistency (it should be anywhere between a sour cream to a melted queso consistency). I love to serve this warm with the roasted cauliflower – just thin it with water until you reach the desired consistency and gently heat it using a double boiler.
Serve with a few lemon wedges to drizzle over the cauliflower. Enjoy!
Note: The spicy nacho cheese is great in place of anywhere you would dollop sour cream or grated cheese.