Place cauliflower on a parchment lined baking sheet
Drizzle with olive oil, and a dash of salt and pepper
Roast cauliflower for 20 minutes. Remove from the oven and turn the temperature to 350 degrees.
Heat a dutch oven or other pot (large enough to hold the caulifilower and finished cheese sauce) on low heat. Add the heavy cream and the cream cheese. Whisk until the cream cheese is melted.
Add the remaining cheeses and continue to stir until all cheeses are melted. Add the spices to the sauce and incorporate. Turn off the heat.
Add the roasted cauliflower to the pot. Use a spatula to insure that the cauliflower is covered in sauce.
Create the crumb topping by combining all of the ingredients in a small bowl.
Spoon the cauliflower mac n' cheese into a large baking pan or 1 cup ramekins. Top with the crumb topping.
Bake for 20-30 minutes. Allow to rest for an additional 5-10 minutes to give it time to set.
You can use any combo of shredded and cubed cheese that you'd like. I prefer to use 2-2.5 cups of cheese total. I also think that smoked cheese is essential. It gives your cauliflower mac and cheese an awesome flavor.