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Martha's Cauliflower Gratin With Endive

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“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!”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

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.

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