Cauliflower Cheddar Gratin

1 head cauliflower, broken into bite sized pieces
2 Tbsp chives, minced
2 cups grated sharp cheddar cheese
1/2 cup Panko bread Crumbs

Bechamel sauce:
3 Tbsp butter
2 Tbsp olive oil
1/4 cup flour
2 cups milk, or light cream

Preheat oven to 350F.  Microwave the cauliflower for 3-5 minutes with about a tablespoon water, covered, just to begin to soften.

 Meanwhile prepare the sauce by melting the butter in the oil in a small saucepan.  Whisk in the flour and cook the roux for about 3-5 minutes, until bubbly but do not brown the roux.  Add the milk and heat while whisking, until thickened.  Adjust the thickness with more milk if necessary.  Salt to taste. 

Drain the cauliflower and turn into a large mixing bowl. Toss with 3/4 of the sauce and the chives.  Oil a large casserole dish and pour half the cauliflower into the casserole.  Top with half the cheese and breadcrumbs.  Pour over the remaining cauliflower and top with the remaining cheese and sauce.  Top with the remaining bread crumbs.  Bake uncovered for about 45-60 minutes, until bubbly and browned.  Serves 4-6 as a side dish.