Roasted Cauliflower Gratin with Gruyere

I just realized that I hadn't posted this recipe from the meal I made last week. It was a hit. So much so that I have been asked to make it for Christmas dinner. So here it is...

Cauliflower Gratin With Gruyere

1 medium head cauliflower, cut into florets (about 2 lbs.)

1/2 tsp kosher salt, divided
1/2 tsp spike

2 tsp butter

1/3 cup panko (Japanese bread crumbs)

3/4 cup shredded Gruyere cheese, divided

2 tbsp finely chopped chives

1/2 cup finely chopped onion

1-2 roasted garlic cloves, chopped up

3 tbsp all purpose flour

2 cups 1% milk

1/4 tsp fresh ground pepper

1 tbsp olive oil plus

1-2 tsp olive oil

Preheat oven to 400 degree F. Place cauliflower on a non stick baking sheet. Sprinkle with 1/4 teaspoon salt, 1/2 tsp spike and 1 tbsp olive oil. Toss to coat. Bake at 400 degrees F for 30 minutes or until almost tender. Let cool.

Preheat broiler. Meanwhile, melt butter in a sauce pan. Remove from heat and stir in panko, then stir in 1/4 cup cheese and chives. Set aside.

Heat medium saucepan over medium high heat. Add 1-2 tsp olive oil. Add onion and saute for approx. 4 minutes or until tender. Add garlic. Cook for 30 seconds or so (just to warm it a bit). Add flour. Cook 1 minutes. Make sure to stir constantly. Gradually add milk, (stir with a whisk). Bring to a boil. Cook 3 minutes or so, until it thickens. Make sure to constantly stir. Remove from heat. Stir in 1/2 cup cheese, 1/4 tsp salt and pepper. Put cauliflower in a 2 quart broiler safe baking dish. Pour mixture over the cauliflower. Toss to coat. Top with cheese/panko mixture. Broil for approx 3 minutes (or until golden brown)

You can prepare this dish a day ahead. Just refrigerate the sauce, panko mixture, and cauliflower separately. Assemble it all the next day before baking. Warm the cauliflower and cheese mixture in the oven before adding the panko mixture and broiling