Marthas Cauliflower Gratin With Endive Recipes

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees 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.
• 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 degrees; 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.

Steps:

• Preheat oven to 400°, 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 Gruyère until smooth.
• Pour over cauliflower.
• Sprinkle with breadcrumbs.
• Set dish on a baking sheet.
• 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.

Steps:

• Preheat the oven to 400°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.
• 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 bread crumbs. Set dish on a baking sheet.
• Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350°F; 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.