Martha's Cauliflower Gratin With Endive

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Total Time
1hr 30mins
Prep
20 mins
Cook
1 hr 10 mins

I saw this on Martha Stewarts show and it looked awesome. I am posting before I make it to get nutritional info!UPDATE: I made this and it was awesome! I didn't take a picture because I took it to a dinner for the 2nd half cooking! The endive was succulent! I would make this again for sure!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400°, 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 Gruyère 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 350°; 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.
Most Helpful

5 5

omg we loved this loved this loved this!! my endives were really small so i used about 6. they turned to nothing. perhaps put them on top of the cauliflower? maybe the bigger ones don't disappear? I used super sharp cheddar instead of gruyere. we gobbled this up in record time & i could eat another tray of it right now! made for...Pool Party Tag 5/10! Thank you!

4 5

We really liked how the cauliflower tasted in this, but the endive was a little on the bitter side (it did stay intact though, since we didn't cut the stem off). I don't know if maybe I didn't cooked the milk long enough (did 12 minutes - til it seemed thicker), but the flour did sink to the bottom of the dishes (I needed two large baking dishes for a half recipe). It bonded with the israeli couscous at the bottom to make a sort of crust - not sure if it was supposed to do that or not. I used fresh oregano in this, which gave it a nice flavor.