Preheat the oven to 180 °C/ 355 °F (fan assisted).
Chop the cauliflower florets into chunks.
Place on a baking tray with 2 tbsp of olive oil, paprika and salt.
Roast for 35 - 40 minutes until golden.
Meanwhile, make the Keto Cheese Sauce by following instructions here.
(it's a double batch).
Prepare the topping by mixing the flax meal, ground almonds, walnuts, thyme and 3/4 of the cheddar (keep a little back to sprinkle on top) together in a bowl.
Rub with the butter to form a crumb.
Place the cauliflower in an oven proof dish.
Top with the prepared Keto Cheese Sauce, then flax topping mix, remaining cheddar and drizzle over 1 tbsp of olive oil.
Roast in the oven for 20 minutes until the topping is golden.
Top with a little fresh thyme to serve.
For best results, eat on the day or store in fridge for up to 3 days.