Cauliflower Gratin with Endive

Name: Cauliflower Gratin with Endive
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)

January 26, 2012

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

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.

TagsGratin Fregola Pasta Israeli Couscous Couscous Endive Chicory Leafy Greens Vegetable Cauliflower Gruyère Cheese Dairy Parmesan Main Side Dinner Lunch Nut Free Vegetarian Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes