Cauliflower Gratin with Endive

Appetizers | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Cauliflower Gratin with Endive

Ingredients

Marjoram - 2 tablespoons
Butter - 2.1 oz
Endive - 2 heads
Couscous - 1 cup
Wheat Flour - ¼ cup
Cauliflower - 2 lbs
Milk - 3 cups
Coarse Salt - to taste
Ground Black Pepper - to taste
Cayenne Pepper - 0.1 teaspoons
Grated Chocolate - 12.7 oz
Cake crumbs - 0.9 oz
Grated Pecorino Pepato Cheese - 1.1 oz

Step by Step guide

Step 1

Preheat the oven to 392°F. Grease a rectangular baking dish with butter. Cut the endive lengthwise into 6 pieces and arrange them in the dish. Sprinkle with couscous, then top with cauliflower cut into small florets.

Step 2

Melt the butter in a saucepan over medium heat. Add the flour, reduce the heat, and sauté for a couple of minutes. Then stir in the milk and cook until thickened for about 4 minutes. Remove from heat and add marjoram, season with salt and pepper, and add cayenne pepper. Stir in the Gruyere cheese and mix well. Pour the sauce over the cauliflower and sprinkle with breadcrumbs.

Step 3

Bake for 30 minutes, then sprinkle with Parmesan. Reduce the temperature to 356°F and bake until the cauliflower is tender for about 40 minutes (if the top layer starts to burn, cover the dish with a sheet of foil). Let cool for 10 minutes and serve.