Crispy Roasted Cauliflower Gratin with Cheesy Herb Crust

• 1 head cauliflower, about 3 lbs, separated into small florets
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper
• 4 tablespoons butter, divided
• 1/3 cup panko crumbs
• 1-1/4 cups shredded cheddar cheese, divided
• 3 tablespoons flour
• 1-1/2 cups whole or 2% milk

• Preheat the oven to 425°F and coat a large, shallow baking pan with nonstick spray.
• Toss the cauliflower florets with the oil, season with salt and pepper, and spread in a single layer on the prepared pan. Roast until tender and just turning golden, about 18–20 minutes.
• Remove the cauliflower from the oven, transfer it back to the bowl, and set aside. Reduce the oven temperature to 350°F. Coat a 2-quart casserole with nonstick spray.
• Warm the milk in the microwave or on the stovetop until very warm but not scalded.
• Melt 1 tablespoon of butter in a saucepan over medium heat. Add the panko, stir to combine, then transfer the crumbs to a small bowl. Stir in 1/4 cup of the cheddar and set aside.
• Add the remaining 3 tablespoons of butter to the saucepan and melt over medium. Sprinkle in the flour and whisk until blended. Cook, whisking constantly, until the roux is golden and smooth, 2–3 minutes.
• Slowly whisk in the warmed milk until smooth. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 5–6 minutes.
• Reduce heat to low, stir in the remaining cup of cheddar until fully melted. Pour the cheese sauce over the roasted cauliflower, toss to coat, and transfer to the prepared casserole dish.
• Sprinkle the panko-cheese mixture evenly over the top. Bake uncovered until the top is lightly browned and the gratin is bubbly, 20–30 minutes. Let rest a few minutes before serving.

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