Food & Cooking Recipes Main Dish Recipes Casserole Recipes Cauliflower Gratin with Endive 3.7 (29) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients ¼ cup (½ 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 ¼ cup all-purpose flour 3 cups milk 2 tablespoons finely chopped fresh marjoram or oregano 1 teaspoon coarse salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon cayenne pepper 3 cups finely grated (about 10 ounces) Gruyere cheese ¼ cup fresh breadcrumbs ¼ cup coarsely grated (about 2 ounces) Parmesan cheese Directions 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. 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. 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. Anita Calero Rate it Print