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    Cauliflower Gratin with Endive.

    Source of Recipe


    List of Ingredients

    Cauliflower Gratin with Endive

    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 Gruyère cheese (about 10 ounces)
    1/4 cup fresh breadcrumbs
    1/4 cup coarsely grated Parmesan cheese (about 2 ounces)


    1. Preheat oven to 400°, 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. 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.

    3. 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.

    Serves 8




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