Espresso and Lime

1 Preheat your oven to 400 degrees
2 Separate the cauliflower florets and place them on a parchment lined baking sheet
3 Drizzle 3 tablespoons of olive oil over the florets and sprinkle with 1/2 teaspoon of garlic powder
4 Toss the florets until they are all lightly coated and seasoned
5 Bake for 20 minutes or until just tender
6 Shred the cheese and set it aside for now
7 Place 2 tablespoons of butter into a medium skillet and place it over medium heat
8 Once the butter has melted, add 2 tablespoons of flour and cook, whisking constantly, for 30 seconds
9 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
10 Slowly add 1 3/4 cups of whole milk and whisk to combine
11 Bring the sauce to a simmer and add a small pinch of salt and black pepper
12 Once simmering, add half of the shredded cheese and whisk until melted
13 Add the remaining cheese and once it is fully incorporated and smooth, remove the skillet from the heat
14 Transfer the roasted cauliflower florets into the cheese sauce and toss gently until all of the florets are generously coated
15 Garnish with prosciutto breadcrumbs and finely shredded parmesan
16 Serve immediately