Gratin of Culiflower with Gruyere

1 medium head of cauliflower, trimmed and cut into florets
1/2 tsp kosher salt, divided
2 tsp butter
1/3 cup breadcrumbs
1/2 cup gruyere cheese (2 ounces)
2 tbl fresh chives
1/2 cup finely chopped onion
1 clove garlic, minced
3 TBL all-purpose flour
2 cups 2% milk
3 TBl chopped parsley
1/4 tsp freshly ground black pepper

Prehat oven to 400
Place cauliflower in a 2 quart broiler safe baking pain lightly coated with cooking spray; coat cauliflower with cooking spray.  Sprinkle with 1/4 tsp salt; toss.  Bake at 400 for 30 minutes until tender.  Cool 5 minutes.

Preheat Broiler

Melt buttern in a saucepan over medium heat.  Remove from heat.  Stir in breadcrumbs.  Stir in 1/4 cup cheese and chives.  Set cheese mixture aside.

Heat medium saucepan over medium-high heat.  Add onion to pan; saute to tender, stir frequently.  Add garlic, saute 1 minute.  Add flour; cook 1 minute, stirring constantly.  Gradually add milk, stirring with a whisk; bring to boil  Cook 3 minutes or until thick, stirring constantly.  Remove from heat; stir in remaining 1/4 tsp salt, parsely and pepper.  Pour milk mixture over cauliflower mixture.  Toss.  Top evenly with cheese mixture.  Broil 3 minutes or until golden brown and thoroughly heated.