Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Line a sheet pan with parchment for the cauliflower.

Roast the cauliflower: Toss florets with olive oil, salt, pepper, and half the smoked paprika. Spread out on the sheet pan. Roast 20–25 minutes, flipping once, until tender with golden edges.

Brown the sausage: While the cauliflower roasts, heat a large skillet over medium-high. Add sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes. Remove to a plate, leaving a little fat in the pan.

Sauté the aromatics: Reduce heat to medium. Add the onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.

Make the sauce: Lower heat. Add heavy cream and cream cheese, stirring until smooth. Mix in dried thyme, remaining smoked paprika, red pepper flakes (if using), and a pinch of salt and pepper. Simmer gently 2–3 minutes until slightly thickened.

Combine everything: Add the browned sausage and roasted cauliflower to the skillet. Stir to coat in the sauce. If your skillet is small, combine in a large bowl.

Layer and top: Transfer mixture to the baking dish. Sprinkle with shredded cheese and Parmesan.

Bake: Bake 12–15 minutes until bubbly with melted, lightly golden cheese. For more browning, broil 1–2 minutes, watching closely.

Rest and serve: Let it sit 5 minutes. Garnish with chopped parsley or chives. Taste and adjust salt and pepper before serving.