The cauliflower isn't "drowning" in the sauce. In fact, in autumn, when the cauliflower is very, very large, sometimes I increase the sauce/topping by 50% or even double it. Kids generally love it!
In a large saucepan, steam cauliflower flowerets until tender -- about 10 minutes. Drain.
Place cooked flowerets in a lightly greased or sprayed 8" x 8" (or larger) glass casserole dish.
In a medium saucepan over medium heat, melt butter. Add in milk. Whisk in flour. Stir in cheddar cheese, salt, garlic powder, white pepper, and paprika. Stir frequently until cheese is melted and smooth.
Pour hot cheese mixture evenly over cauliflower in the baking dish.
Evenly sprinkle finely crushed corn chips over top. (you can also mix the chips right in the cheese sauce if you want then "softer").
Bake at 375 for 15-20 minutes or until sauce begins to bubble and cauliflower just slightly starts to brown.