Martha'S Cauliflower Gratin With Endive Recipe

Name: Martha'S Cauliflower Gratin With Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, plus more; unsalted butter, for dish; 2 heads Belgian endive, cut lengthwise into sixths; 1 cup israeli couscous (large pearl); 2 large heads cauliflower, cut into florets (about 2 pounds); 1/4 cup all-purpose flour; 3 cups milk; 2 tablespoons finely chopped fresh marjoram or 2 tablespoons fresh oregano; 1 teaspoon coarse salt; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon cayenne pepper; 3 cups finely grated gruyere cheese (about 10 ounces); 1/4 cup fresh breadcrumb; 1/4 cup coarsely grated parmesan cheese (about 2 ounces)

Servings: persons

1/4 cup unsalted butter, plus more
unsalted butter, for dish
2 heads Belgian endive, cut lengthwise into sixths
1 cup israeli couscous (large pearl)
2 large heads cauliflower, cut into florets (about 2 pounds)
1/4 cup all-purpose flour
3 cups milk
2 tablespoons finely chopped fresh marjoram or 2 tablespoons fresh oregano
1 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
3 cups finely grated gruyere cheese (about 10 ounces)
1/4 cup fresh breadcrumb
1/4 cup coarsely grated parmesan cheese (about 2 ounces)

1
Preheat oven to 400u00b0, with rack in lower third.
2
Butter a 1 1/2-quart, deep, wide oven proof dish.
3
Put endive in bottom of dish.
4
Arrange pasta or couscous over endive.
5
Top with cauliflower.
6
Melt butter in a medium saucepan over medium heat; whisk in flour.
7
Reduce heat to medium-low.
8
Cook, stirring, 2 minutes.
9
Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes.
10
Remove from heat.
11
Whisk in marjoram, salt, black pepper, and cayenne.
12
Whisk in Gruyere until smooth.
13
Pour over cauliflower.
14
Sprinkle with breadcrumbs.
15
Set dish on a baking sheet.
16
Bake 30 minutes.
17
Sprinkle with Parmesan.
18
Reduce temperature to 350u00b0; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.)
19
Transfer to a wire rack; let cool 10 minutes before serving.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup unsalted butter, plus more, unsalted butter, for dish, 2 heads Belgian endive, cut lengthwise into sixths, 1 cup israeli couscous (large pearl), and more.

Yes, Martha'S Cauliflower Gratin With Endive falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha'S Cauliflower Gratin With Endive

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions