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Cauliflower Gratin with Endive

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Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and small pasta shapes, then covered in a rich sauce. Gruyere and fresh breadcrumbs top the gratin. Coarse gratings of Parmesan are the rustic finish to this baked dish.

  • Servings: 8
cauliflower gratin with endive

Photography: Anita Calero

Source: Martha Stewart Living, November 2006

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 (about 10 ounces) Gruyere cheese
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup coarsely grated (about 2 ounces) Parmesan cheese

Directions

  1. Preheat oven to 400 degrees 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.

  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 Gruyere until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet.

  3. Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350 degrees; 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.

Reviews Add a comment

  • MS10819962
    11 OCT, 2016
    Look great. How does all this amount fit in a 1 1/2 qt dish?
    Reply
  • Sunnie_1978
    17 OCT, 2014
    Made this recipe per instructions. It was very good- husband said it was his faovorite cauliflower dish ever- none of the others come even close. Very creamy and cheesy.
    Reply
  • Yashi M
    23 NOV, 2013
    Delicious! Because gruyere can be quite expensive, I used half gruyere and half jarlsberg cheese. Yes, put the couscous in uncooked - there is plenty of liquid for it to absorb. One time I didn't have couscous so I used uncooked orzo and it was equally delicious. You cannot substitute 'endive' for 'belgian endive' - they share a word but are completely different. 'Endive' is a curly leafy green, while belgian endive is similar to cabbage in that it is collection of very tight leaves.
    Reply
  • jgs1jgs2
    19 NOV, 2008
    this looks wonderful. do you cook the pasta/couscous first? does it receive enough moisture without mixing it?
    Reply
  • keleighs
    22 OCT, 2008
    I made this for Thanksgiving last year. However I mixed the cauliflower, endive, fregola sarda and cheese mixtures together and then topped with parmesan and breadcrumbs because it didn't really work layerd as the recipes dictates. It was delicious!
    Reply
  • vancvan
    22 NOV, 2007
    I tried this for Thanksgiving and it was absolutely delicious!!! I'm a beginner cook and this recipe was definitely manageable. This will be on I make again in the near future.
    Reply
  • aidansmom316
    21 NOV, 2007
    can i prepare this dish a day in advance? and then reheat it?
    Reply
  • carriek320
    19 NOV, 2007
    Can regular endive be used? Is Belgian endive difficult to find?
    Reply
  • K_Antosh
    13 NOV, 2007
    This looks delicious and easy, and not your average side dish! I'm going to try it for Thanksgiving.
    Reply