Lightly grease a 9" x 13" casserole dish. Fill the casserole dish with the cauliflower florets, set aside.
In a separate bowl whisk together the cheese soup, milk, worcestershire sauce, garlic powder, and salt and pepper until smooth. Pour over the cauliflower florets. Cover the dish with tin foil and bake for 1 hour.
Remove dish from oven after 1 hour, turn heat up to 425 degrees F. While oven is heating, remove foil from casserole and gently stir the cauliflower to evenly coat in the cheese sauce. (the sauce will be thin).
Evenly cover the cauliflower with the shredded cheddar cheese.
In a separate bowl combine the melted butter, panko crumbs, italian seasoning, and salt and pepper (to taste). Stir till combined and the crumbs are evenly buttered. Spread over the casserole dish.
Bake at 425 F for 25-30 minutes. The crumbs should be golden brown, and the cheese should be bubbly all over. Let sit for 5-10 minutes to let the cheese sauce thicken before serving. Enjoy!