Preheat oven to 425F. Add the cauliflower to a large mixing bowl drizzle olive oil over the top. Sprinkle the salt, pepper, garlic powder and smoked paprika over the top of the cauliflower and mix until it’s well coated.
Spread out the cauliflower on a sheet pan and roast in the oven for 20 minutes or until the cauliflower has caramelized. Lower the oven temperature to 375F.
While the cauliflower is roasting, melt the butter in a saucepan and sauté the onion for a few minutes, or until it’s translucent. Add in the garlic and sauté for another 20 seconds, then add in the chicken stock.
Add in the mascarpone, heavy cream and half the Monterey Jack cheese, stir until everything is melted. Pour the mixture into a large mixing bowl. Mix in the cauliflower and ham, then stir until well combined.