Boil cauliflower in some water and a dash of milk. separate florets and set aside.
Peel potatoes, half and slice 1/4 inch thick and boil until almost done.
Melt 2 teaspoons of butter, ad flour and stir vigorously until golden brown. slowly ad milk, bearnaise sauce package and rest of butter and bring to a boil. simmer for 3 minutes, stirring constantly. If the sauce is too thick, add some more milk.
Arrange cauliflower and potatoes in a casserole dish, sprinkle with onions and poor sauce over it.
Season with salt, pepper, cumin and paprika powder
Bake in over for 20 minutes at 380.
Serve with any meat or poultry or on its own as a main vegetarian dish.