Martha's Cauliflower Gratin With Endive

"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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Ready In:
1hr 30mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Preheat oven to 400°, with rack in lower third.
  • Butter a 1 1/2-quart, deep, wide oven proof 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 Gruyère until smooth.
  • Pour over cauliflower.
  • Sprinkle with breadcrumbs.
  • Set dish on a baking sheet.
  • Bake 30 minutes.
  • Sprinkle with Parmesan.
  • Reduce temperature to 350°; 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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Reviews

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Stay at home mom of 3, horse crazy vegetarian of 9 years. My passion is my 6 year old showjumping horse, Platinum Card (aka CASH) I ride on average 6 days a week and LOVE every minute of it! My other passion is food. I was raised with strong Italian grandparents living close by, need I say more!! One of my favorite childhood memories is rolling my grandmom's homemade Gnocci (ALWAYS my special request dinner) at her kitchen table with towel lined cookie sheets of them all over the house! My other grandparents were of Irish and German ancestory and owned a resturant. I guess my love of cooking and even more so, FEEDING people has come naturally. I love to plan menus and themes and I am addicted to Recipezaar! I am married to my best friend who is an ex-Pat New Zealander who craves pies & pineapple lumps. We love travel, soccer & rugby! Teenagers are my only pet-peeve :) <br> <br>http://www.recipezaar.com/members/home/293971/picasabackground.jpg <br> <br>http://www.recipezaar.com/members/home/293971/PB100026.JPG
 
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