Preheat oven to 400
Remove cauliflower florets from the stalk and discard stalk. Cut florets into 1-2 inch pieces. Steam the cauliflower for 5- 10 minutes until firm but tender. ( or boil) You may also roast the cauliflower in the oven - a delicious twist!
Spread out 2-3 layers of paper towel onto a baking sheet and then spread the florets out onto a paper towel to dry while making the cheese sauce.
In a medium sauce pan, melt the butter over medium high heat, add the flour and whisk to combine. Cook for about 1-2 minutes so that any flour taste will be removed.
Add the smoked paprika, black pepper and wet mustard, black pepper and stir to combine.
Pour the milk in a steady stream into the cheese sauce, whisking the whole time so that the mixture stays creamy and does not clump.
When mixture thickens, add the cheese one handful at a time. Taste the sauce and adjust the salt/pepper as needed.
Spread the dried cauliflower florets into a 2 quart baking dish (or iron skillet), spoon the sauce over the top and sprinkle the fresh Parmesan cheese over the top. Bake until browned and bubbly – about 30 minutes. Garnish with fresh herbs if desired.