Steam the cauliflower over boiling water for 15 to 20 minutes, until tender. Drain. Place the cauliflower in a food processor or blender along with 1⁄2 cup broth. Puree on high until smooth. Transfer the puree to a medium saucepan.
In a cup, dissolve the cornstarch in the remaining 1⁄4 cup broth, and add to the cauliflower puree. Add the cream cheese, Romano or Parmesan cheese, garlic powder, onion powder, and paprika. Cook over medium heat, stirring, 2 to 3 minutes, until the puree begins to thicken. Season with salt and pepper to taste. Serve immediately.
Diabetic Exchanges: 1 very lean meat, 2 vegetables
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