Cauliflower Gratin with Endive

Photo by Janice D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • Fairlife Milk 2%, Reduced Fat, Ultra-filtered

  • 2

    For $6.00 thru 02/23

  • 2

    tablespoons finely chopped fresh marjoram or oregano

  • 1

    teaspoon coarse salt

  • 1/4

    teaspoon freshly ground black pepper

Directions

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. 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

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