This is a great side dish to any meal, really. You could also use broccoli but I like cauliflower here. Another hit for Thanksgiving. Again, lighter than what is usually served and not at all missing the FLAVOR! Serves 6 1 head cauliflower, trimmed and cut into florets Cooking Spray 1/2 tsp kosher salt, divided 2 tsp butter 1/3 cup panko (Japanese bread crumbs) 1/2 cup shredded Gruyere cheese, divided 2 tbs finely chopped chives 1/2 cup finely chopped onion 1 garlic clove, minced 3 tbs flour 2 cups 2% reduced-fat milk, or soy 3 tbs chopped fresh flat-leaf parsley 1/4 tsp freshly ground pepper 1. Preheat oven to 400 F. 2. Place cauliflower in a 2-quart broiler-safe dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 tsp salt; toss. Bake at 400 F for 30 mins or until almost tender. Cool 5 mins. 3. Preheat broiler. 4. Melt butter in a saucepan over med heat. Remove from heat. Stir in Panko. Stir in 1/4 cup cheese and chives. 5. Heat a med saucepan over med-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 mins or until almost tender; stirring frequently. Add garlic; saute 1 min, stirring constantly. Add flour; cook 1 min, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 mins or until thick, stirring constantly. Remove from heat; stirring in remaining cheese, remaining salt, parsley and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 mins or until golden brown and heated through. Enjoy!