Steam the cauliflower over boiling water for 15 to 20 minutes, until tender. 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 caulifower puree. Add the cream cheese, Romano or Parmesan cheese, garlic powder, onion powder, and paprika. Cook over medium heat, stirring, 2 th 3 minutes, until the puree begins to thicken. Season with salt and pepper to taste. Serve immediately.