CAULIFLOWER GRATIN WITH ENDIVE

CAULIFLOWER GRATIN WITH ENDIVE image

Yield 8

Number Of Ingredients 13

1/4 cup unsalted butter
2 heads Belgian endive, cut lengthwise into sixths
1 cup Israeli couscous
1 large head cauliflower, cut into florets
1/4 cup flour
3 cups milk
2 tbl chopped fresh marjoram or oregano
1 tsp coarse salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
3 cups grated Gruyere cheese (10 oz)
1/4 cup breadcrumbs
1/4 cup grated paresean cheese

Steps:

1. Preheat oven to 400 degrees, with rack in lower third. Butter a 1 1/2 qt, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange couscous over endive. Top with cauliflower. 2. Melt butter in a medium saucepan over med heat. Whisk in flour. Reduce heat to me-low. Cook, stirring, 2 min. 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. Sprinke with breadcrumbs. Set dish on baking sheet. 3. Bake 30 min. Sprinke with Parmesean. Reduce temp to 350. Bake until cauliflowere is teder, about 40 minutes. (if browning too quickly, tent with foil) Transfer to a wire rack; let cool 10 minutes before serving.