Cauliflower au Gratin​

Ingredients
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• 8 cups cauliflower florets (about 2 medium heads or 1 large, about 2 pounds in total)
• salt (to taste)
• 1 small onion (chopped)
• 6 tablespoons unsalted butter (½ stick, divided)
• 4 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon salt
• ½ teaspoon black pepper (freshly ground)
• 2 cups shredded cheese (like Gruyere or cheddar)
• ¼ cup parmesan (freshly grated)
• ¼ cup breadcrumbs

Instructions
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• Preheat oven to 375º F and grease a 9x9-inch or 2 quart baking dish. Place cauliflower on baking sheet and roast for 20 minutes. Heat 4 tablespoons butter in a small saucepan over low heat. Add onion and stir until softened, about 5 minutes.
• Add flour to saucepan and cook while stirring constantly until mixture just starts to brown, about 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Stir in salt and lots of pepper. Cook until just simmering. Remove sauce from heat and stir in half the shredded Gruyere or cheddar cheese until it melts.
• Place roasted cauliflower in the prepared baking dish and pour cheese sauce over.
• Sprinkle cauliflower and cheese sauce with remaining Gruyere or cheddar cheese and 1/4 cup parmesan, if desired. Melt remaining 2 tablespoons butter and stir together with breadcrumbs and a pinch of salt.
• Bake in the preheated oven until cheese is melted and browned, about 20 minutes. Remove from oven and sprinkle with breadcrumbs. Return to oven for 5-10 minutes or until bubbly. Sprinkle parmesan over with cheese after cooking and serve.

Recipe Notes
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• Shredded Cheese: We prefer cheddar, but Gruyere, swiss, and white cheddar are also good options.
• Cauliflower: Use fresh cauliflower instead of frozen. Frozen will make your cauliflower au gratin way too watery.
• Make it Gluten Free: Use gluten free breadcrumbs and gluten free all-purpose flour.

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