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PdfPreheat your oven to 375°F (190°C).
Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and lightly golden. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the cream cheese and stir until smooth. Slowly add the heavy cream and almond milk, whisking continuously. Bring to a simmer, then reduce the heat and continue to whisk until the mixture is smooth and slightly thickened. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Stir in garlic powder, onion powder, paprika (if using), salt, and pepper to taste. Adjust seasoning as needed.
In a large mixing bowl, combine the roasted cauliflower with the cheese sauce, stirring gently to coat the cauliflower evenly. Transfer the mixture to a baking dish (about 8×8 inches or similar).
In a small bowl, mix the grated Parmesan cheese with the almond flour or crushed pork rinds. Sprinkle this mixture evenly over the top of the cauliflower and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the cheese sauce is bubbly. Let the dish cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.