Martha's Cauliflower Gratin With Endive |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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! 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) |
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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