Martha'S Cauliflower Gratin With Endive - cooking recipe

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)

Preparation

Preheat oven to 400\u00b0, with rack in lower third.
Butter a 1 1/2-quart, deep, wide oven proof 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\u00b0; 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.