Name: Cauliflower Gratin with Endive
Yield: 8
Ingredients: 1/4 c. unsalted butter -; 2 head Belgian endive -; 1 c. fregola Sarda (semolina pasta) or Israeli (large pearl) couscous -; 2 large heads cauliflower -; 1/4 c. all-purpose flour -; 3 c. milk -; 2 tbsp. finely chopped fresh marjoram or oregano -; 1 tsp. Coarse salt -; 1/4 tsp. Freshly ground black pepper -; tsp. cayenne pepper -; 3 c. finely grated Gruyere cheese -; 1/4 c. fresh breadcrumbs -; 1/4 c. coarsely grated Parmesan cheese -

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Ingredients for - Cauliflower Gratin with Endive

1. 1/4 c. unsalted butter -

2. 2 head Belgian endive -

3. 1 c. fregola Sarda (semolina pasta) or Israeli (large pearl) couscous -

4. 2 large heads cauliflower -

5. 1/4 c. all-purpose flour -

6. 3 c. milk -

7. 2 tbsp. finely chopped fresh marjoram or oregano -

8. 1 tsp. Coarse salt -

9. 1/4 tsp. Freshly ground black pepper -

10. tsp. cayenne pepper -

11. 3 c. finely grated Gruyere cheese -

12. 1/4 c. fresh breadcrumbs -

13. 1/4 c. coarsely grated Parmesan cheese -

How to cook deliciously - Cauliflower Gratin with Endive

1. Stage

Preheat oven to 400 degrees F 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.

2. Stage

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.

3. Stage

Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350 degrees F and 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.