1. Trim green leaves from cauliflower, then separate cauliflower into large flowerets.
2. Cook in boiling salted water in a large saucepan 15 minutes, or just until crisply tender; drain well.
3. Combine imitation mayonnaise, lemon juice and skim milk in a small saucepan; heat, stirring constantly, just until blended.
4. Spoon cauliflower into a heated serving bowl; pour the sauce over; sprinkle with the paprika.