Place an oven rack on the upper middle shelf and preheat the oven to 425°F.

In a small bowl, melt 2 tablespoons of butter in the microwave for 30 seconds. Stir in the panko along with a pinch of salt and pepper, and set aside.

Bring a large pot of salted water to a boil. Boil the cauliflower for 5-6 minutes, until tender but still slightly firm. Drain and pat dry.

Place the cauliflower in a 9x13 inch casserole dish.

Heat the remaining butter in a large pot over medium heat, then add the garlic. Cook for 30-60 seconds, stirring, until fragrant. Add the flour and stir for 1 minute, then whisk in the milk.

Turn the heat up to high and bring to a boil while whisking constantly, then continue whisking until the mixture is thick, about 5 minutes.

Remove from the heat and stir in the cream cheese, cheddar, parmesan, lemon juice, zest, salt and pepper until smooth.

Pour the cheese sauce over the cauliflower, then sprinkle the panko mixture evenly over the top, followed by the paprika. Bake until the cauliflower is tender and the panko is golden, 12-15 minutes.

Garnish with parsley and serve.