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)

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)

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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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes