Cauliflower n'Cheese

Separate the cauliflower florets and place them on a parchment lined baking sheet

Drizzle 3 tablespoons of olive oil over the florets and sprinkle with 1/2 teaspoon of garlic powder

Toss the florets until they are all lightly coated and seasoned

Bake for 20 minutes or until just tender

Shred the cheese and set it aside for now

Place 2 tablespoons of butter into a medium skillet and place it over medium heat

Once the butter has melted, add 2 tablespoons of flour and cook, whisking constantly, for 30 seconds

Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of chili powder and 1/4 teaspoon of paprika to the butter and flour mixture and cook for an additional 30 seconds, whisking constantly

Slowly add 1 3/4 cups of whole milk and whisk to combine

Bring the sauce to a simmer and add a small pinch of salt and black pepper

Once simmering, add half of the shredded cheese and whisk until melted

Add the remaining cheese and once it is fully incorporated and smooth, remove the skillet from the heat

Transfer the roasted cauliflower florets into the cheese sauce and toss gently until all of the florets are generously coated

Garnish with prosciutto breadcrumbs and finely shredded parmesan

Serve immediately