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1
Preheat the oven to 400F.
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2
Melt 4 tablespoons of the butter.
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3
Put the cauliflower in a large roasting pan, drizzle the melted butter over the cauliflower, and toss well.
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4
Season liberally with salt, and roast in the oven for 30 minutes or until soft and slightly browned.
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5
Remove the pan from the oven, and set aside.
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6
Reduce the oven temperature to 350F.
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7
In a medium saucepan set over medium heat, melt 2 tablespoons of the butter.
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8
Add the onion and saute until tender, about 8 minutes.
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9
Add the garlic and saute for 1 minute.
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10
Add the flour and cook, whisking constantly, for 1 minute.
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11
Gradually add the milk while whisking constantly.
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12
Bring the mixture to a boil.
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13
Reduce the heat to low and simmer, stirring constantly, until the mixture has thickened, about 10 minutes.
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14
Remove the pan from the heat, and add 2 cups of the Gruyere and the parsley.
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15
Stir until the cheese is melted and the sauce is smooth.
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16
Season with salt and pepper to taste.
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17
Add the roasted cauliflower and stir to coat.
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18
Pour the mixture into a 9 x 13-inch casserole dish.
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19
Melt the remaining 2 tablespoons of the butter.
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20
In a small mixing bowl, combine the melted butter and the bread crumbs.
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21
Add the remaining 1 1/2 cups cheese and the chives, and stir to combine.
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22
Sprinkle the topping evenly over the gratin.
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23
Bake for 30 minutes or until bubbly and browned on top.
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24
Let the gratin cool for 10 minutes before serving.
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25
Vegetarian friendly!
