Back to Cauliflower Gratin with Endive All Reviews for Cauliflower Gratin with Endive - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 cauliflower gratin with endive
Ingredients Ingredient Checklist 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 2 tablespoons finely chopped fresh marjoram or oregano 1 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 3 cups finely grated (about 10 ounces) Gruyere cheese 1/4 cup fresh breadcrumbs 1/4 cup coarsely grated (about 2 ounces) Parmesan cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 cauliflower gratin with endive
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
cauliflower gratin with endive
cauliflower gratin with endive
Ingredients
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 2 tablespoons finely chopped fresh marjoram or oregano 1 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 3 cups finely grated (about 10 ounces) Gruyere cheese 1/4 cup fresh breadcrumbs 1/4 cup coarsely grated (about 2 ounces) Parmesan cheese
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.
Reviews (10)
Add Rating & Review 29 Ratings 5 star values: 7 4 star values: 12 3 star values: 5 2 star values: 4 1 star values: 1
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Reviews (10)
Add Rating & Review 29 Ratings 5 star values: 7 4 star values: 12 3 star values: 5 2 star values: 4 1 star values: 1
Add Rating & Review
29 Ratings 5 star values: 7 4 star values: 12 3 star values: 5 2 star values: 4 1 star values: 1
29 Ratings 5 star values: 7 4 star values: 12 3 star values: 5 2 star values: 4 1 star values: 1
29 Ratings 5 star values: 7 4 star values: 12 3 star values: 5 2 star values: 4 1 star values: 1
5 star values: 7 4 star values: 12 3 star values: 5 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: 5 stars 11/22/2018 This has been my vegetarian contribution to Thanksgiving dinner for many years. It's a favorite, even among my husband's very non-veggie eating family and they still request it year after year. I make it exactly as the recipe is and it comes out perfectly every time! The cayenne pepper is what really makes it perfect. Thanks, Martha! Martha Stewart Member Rating: Unrated 10/11/2016 Look great. How does all this amount fit in a 1 1/2 qt dish? Martha Stewart Member Rating: Unrated 10/17/2014 Made this recipe per instructions. It was very good- husband said it was his faovorite cauliflower dish ever- none of the others come even close. Very creamy and cheesy. Martha Stewart Member Rating: 5 stars 11/23/2013 Delicious! Because gruyere can be quite expensive, I used half gruyere and half jarlsberg cheese. Yes, put the couscous in uncooked - there is plenty of liquid for it to absorb. One time I didn't have couscous so I used uncooked orzo and it was equally delicious. You cannot substitute 'endive' for 'belgian endive' - they share a word but are completely different. 'Endive' is a curly leafy green, while belgian endive is similar to cabbage in that it is collection of very tight leaves. Martha Stewart Member Rating: Unrated 11/19/2008 this looks wonderful. do you cook the pasta/couscous first? does it receive enough moisture without mixing it? Martha Stewart Member Rating: Unrated 10/22/2008 I made this for Thanksgiving last year. However I mixed the cauliflower, endive, fregola sarda and cheese mixtures together and then topped with parmesan and breadcrumbs because it didn't really work layerd as the recipes dictates. It was delicious! Martha Stewart Member Rating: Unrated 11/22/2007 I tried this for Thanksgiving and it was absolutely delicious!!! I'm a beginner cook and this recipe was definitely manageable. This will be on I make again in the near future. Martha Stewart Member Rating: Unrated 11/21/2007 can i prepare this dish a day in advance? and then reheat it? Martha Stewart Member Rating: Unrated 11/19/2007 Can regular endive be used? Is Belgian endive difficult to find? Martha Stewart Member Rating: Unrated 11/13/2007 This looks delicious and easy, and not your average side dish! I'm going to try it for Thanksgiving.Martha Stewart Member
Rating: 5 stars 11/22/2018
This has been my vegetarian contribution to Thanksgiving dinner for many years. It’s a favorite, even among my husband’s very non-veggie eating family and they still request it year after year. I make it exactly as the recipe is and it comes out perfectly every time! The cayenne pepper is what really makes it perfect. Thanks, Martha!
Rating: 5 stars
Rating: Unrated 10/11/2016
Look great. How does all this amount fit in a 1 1/2 qt dish?
Rating: Unrated
Rating: Unrated 10/17/2014
Made this recipe per instructions. It was very good- husband said it was his faovorite cauliflower dish ever- none of the others come even close. Very creamy and cheesy.
Rating: 5 stars 11/23/2013
Delicious! Because gruyere can be quite expensive, I used half gruyere and half jarlsberg cheese. Yes, put the couscous in uncooked - there is plenty of liquid for it to absorb. One time I didn’t have couscous so I used uncooked orzo and it was equally delicious. You cannot substitute ’endive’ for ‘belgian endive’ - they share a word but are completely different. ‘Endive’ is a curly leafy green, while belgian endive is similar to cabbage in that it is collection of very tight leaves.
Rating: Unrated 11/19/2008
this looks wonderful. do you cook the pasta/couscous first? does it receive enough moisture without mixing it?
Rating: Unrated 10/22/2008
I made this for Thanksgiving last year. However I mixed the cauliflower, endive, fregola sarda and cheese mixtures together and then topped with parmesan and breadcrumbs because it didn’t really work layerd as the recipes dictates. It was delicious!
Rating: Unrated 11/22/2007
I tried this for Thanksgiving and it was absolutely delicious!!! I’m a beginner cook and this recipe was definitely manageable. This will be on I make again in the near future.
Rating: Unrated 11/21/2007
can i prepare this dish a day in advance? and then reheat it?
Rating: Unrated 11/19/2007
Can regular endive be used? Is Belgian endive difficult to find?
Rating: Unrated 11/13/2007
This looks delicious and easy, and not your average side dish! I’m going to try it for Thanksgiving.
All Reviews for Cauliflower Gratin with Endive
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All Reviews for Cauliflower Gratin with Endive
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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