Cauliflower Gratin with Endive
I’ve been making this classic Martha Stewart recipe for years! It’s become a Thanksgiving favorite of many friends and clients. I often get a craving for it midwinter… serve this as a vegetarian main course for lunch or dinner with a simple green salad tossed in a bright vinaigrette.
· 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
Preheat oven to 400 degrees with rack in lower third. Butter a 1½-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.