Preheat oven to 375 °F (190 C)
Chop cauliflower into small bite sized florets,
In a saucepan with a steamer basket, steam cauliflower florets, just until starting to soften
Remove the basket from steam and pour into the casserole dish.
In a separate saucepan, melt the butter.
Add the chopped onion and saute until translucent (3-5 mins)
Stir in Carbalose flour ensuring that onions are well coated.
Whisk in the milk, softened cream cheese and spices and bring to a simmer
When the cheese sauce has thickened, remove from heat and pour over the cauliflower and stir until cauliflower is well coated.
In a small bowl, mix the parmesan cheese and grated cheddar.
Spread over the cauliflower mixture.
Bake in the preheated oven for 30-25 minutes.
Serve hot.