Trim off the outer cauliflower leaves but keep the stem intact. Place in a large pot and fill with water halfway up to the side of the cauliflower. Add about a teaspoon of salt and bring a boil.

Cover, reduce the heat to medium and steam for 15 minutes. Remove from the water and allow to cool for a few minutes.

Preheat the oven to 400 degrees.

In a small bowl, mix together the olive oil, garlic powder, smoked paprika, and ground black pepper. Using a pastry brush, coat the cauliflower with the oil mixture and then use your hands to pack on the breadcrumbs.

Place on a baking sheet lined with parchment paper. You can also use a cast-iron skillet or dutch oven for this roasted cauliflower recipe. Aluminum foil works well too.

Bake the cauliflower in the oven for approximately 45 minutes to 1 hour or until the cauliflower is a light golden brown.

To make the cream sauce, melt the butter in a large skillet or cast iron pan. Whisk in the flour until it’s fully incorporated. On low heat, slowly whisk in the milk and continue cooking until the mixture begins to thicken slightly.

Whisk in the garlic powder, nutmeg, if using, and grated Parmesan or Romano cheese. Season with salt and ground black pepper. If the mixture thickens too much, whisk in a tiny bit more milk until you have the consistency you like.

Serve the cauliflower warm with the Parmesan cheese sauce.