Cut the head of cauliflower into small florets and toss them in a bowl with the olive oil. Place the florets on a baking sheet lined with parchment paper.
Broil for 5-8 minutes or until the florets are tender and roasted.
Meanwhile, place the heavy cream, jalapeno, garlic powder, onion powder, and salt into a saucepan or small pot over high heat.
Bring to a boil and then reduce to a simmer. Add in the cheeses and stir until melted.
Remove the florets from the oven and toss in a large bowl with the cheese sauce until evenly coated. Serve immediately.