Fill a large saucepan ¾ full with water and bring the water to a boil over medium-high heat. Add the cauliflower florets and the sea salt and cook for 5 to 7 minutes, until the cauliflower is tender. Drain the cauliflower.

In another large saucepan, heat the butter over mediumhigh heat. Add the garlic and cook for 1 to 2 minutes, until fragrant. Add the heavy cream, cooked cauliflower florets, cheddar cheese, and paprika and cook for 7 minutes, stirring frequently, until the sauce is thickened.

Serve immediately topped with the parsley.