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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (10)

29 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/22/2018
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!
Rating: Unrated
10/11/2016
Look great. How does all this amount fit in a 1 1/2 qt dish?
Rating: Unrated
10/17/2014
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.
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Rating: 5 stars
11/23/2013
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.
Rating: Unrated
11/19/2008
this looks wonderful. do you cook the pasta/couscous first? does it receive enough moisture without mixing it?
Rating: Unrated
10/22/2008
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!
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Rating: Unrated
11/22/2007
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.
Rating: Unrated
11/21/2007
can i prepare this dish a day in advance? and then reheat it?
Rating: Unrated
11/19/2007
Can regular endive be used? Is Belgian endive difficult to find?
Rating: Unrated
11/13/2007
This looks delicious and easy, and not your average side dish! I'm going to try it for Thanksgiving.