Gratin of Cauliflower with Gruyère

Gratin of Cauliflower with Gruyère (Adapted from CL)

1 medium to large head of cauliflower (about 2 pounds), sliced cut into florets
salt, divided
1 tablespoon butter
1/3 cup panko breadcrumbs
3 ounces (about 3/4 cup) shredded Gruyère cheese, divided
2 tablespoons finely chopped fresh chives
2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
3 tablespoons all-purpose flour
2 cups milk
3 tablespoons chopped fresh flat-leaf parsley
pinch fresh grated nutmeg
fresh ground black pepper

Preheat oven to 400 degrees.

In a 2 quart broiler-safe baking dish (or 4 to 6 individual dishes) lightly coated with cooking spray, add cauliflower and spritz with additional cooking spray. Season with salt. Place into the oven and bake until the cauliflower is almost tender, about 25 to 30 minutes. Remove and let cool for 5 minutes - preheat broiler.

Meanwhile, melt butter in a small saucepan over medium. Remove from the heat and stir in panko. Let cool for 5 minutes, then stir in 1 ounce (about 1/4 cup) cheese and chopped chives.

In a medium saucepan, heat 2 teaspoons olive over medium-high. Add onion - cook until they have softened, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk - bring to a boil and cook, whisking, until the mixture has thickened slightly. Remove from heat and stir in remaining 2 ounces (about 1/2 cup) cheese. Stir in parsley and nutmeg - season to taste with salt and fresh ground black pepper. Pour mixture over the cauliflower (or evenly divide between the individual dishes) and gently toss to coat. Scatter the cheese mixture over the top(s). Place under the broiler and cook until the top is golden brown and the dish has thoroughly heated through, about 3 minutes.

Makes about 4 to 6 servings.

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