New This Month


Cauliflower Gratin with Endive

Recipe photo courtesy of Anita Calero

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.

Source: Martha Stewart Living, November 2006



Similar Recipes


How would you rate this recipe?
  • brianacast1436505
    22 NOV, 2018
    This has been my vegetarian contribution to Thanksgiving dinner for many years. It's a favorite, even among my husband's very non-veggie eating family and they still request it year after year. I make it exactly as the recipe is and it comes out perfectly every time! The cayenne pepper is what really makes it perfect. Thanks, Martha!
  • MS10819962
    11 OCT, 2016
    Look great. How does all this amount fit in a 1 1/2 qt dish?
  • 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.
  • 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.
  • jgs1jgs2
    19 NOV, 2008
    this looks wonderful. do you cook the pasta/couscous first? does it receive enough moisture without mixing it?
  • 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!
  • 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.
  • aidansmom316
    21 NOV, 2007
    can i prepare this dish a day in advance? and then reheat it?
  • carriek320
    19 NOV, 2007
    Can regular endive be used? Is Belgian endive difficult to find?
  • K_Antosh
    13 NOV, 2007
    This looks delicious and easy, and not your average side dish! I'm going to try it for Thanksgiving.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes