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Cauliflower Gratin with Endive

Recipe information

  • Yield

    serves 8

Ingredients

1/4 cup (1/2 stick) unsalted butter, plus more for dish
2 heads Belgian endive, cut lengthwise into sixths
1 cup fregola Sarda (semolina pasta) or Israeli (large pearl) couscous
2 large heads cauliflower (about 2 pounds), cut into florets
1/4 cup all-purpose flour
3 cups milk
2 tablespoons finely chopped fresh marjoram or oregano
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 cups finely grated Gruyère cheese (about 10 ounces)
1/4 cup fresh bread crumbs
1/4 cup coarsely grated Parmesan cheese (about 2 ounces)

Preparation

  1. Step 1

    Preheat the oven to 400°F, with rack in lower third. Butter a 1 1/2-quart, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange pasta or couscous over endive. Top with cauliflower.

    Step 2

    Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Whisk in marjoram, salt, black pepper, and cayenne. Whisk in Gruyère until smooth. Pour over cauliflower. Sprinkle with bread crumbs. Set dish on a baking sheet.

    Step 3

    Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350°F; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let cool 10 minutes before serving.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsGratinFregolaPastaIsraeli CouscousCouscousEndiveChicoryLeafy GreensVegetableCauliflowerGruyèreCheeseDairyParmesanMainSideDinnerLunchNut FreeVegetarianOven BakeCookbooks
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