Cauliflower gratin with endive
4 servings
50 minutes
Cauliflower gratin with endive is a refined dish of European cuisine that combines the tenderness of cauliflower with the slight bitterness of Belgian endive. Gratin is a classic baking technique with a cheesy crust, originating from France, allowing ingredients to unfold in a rich sauce. In this recipe, airy couscous adds textural depth, while the milk-based sauce with Gruyère and spices envelops the vegetables in velvety creamy tenderness. Baked under a golden Parmesan crust, the gratin transforms into an aromatic and warming dish, perfect as a standalone treat or an elegant addition to the main table. Its balanced flavor makes it a versatile choice for cozy autumn-winter dinners.
1
Preheat the oven to 200 degrees. Grease a rectangular dish with oil. Cut the endive lengthwise into 6 pieces and place them in the dish. Sprinkle with couscous, then top with cauliflower cut into small florets.
- Butter: 60 g
- Belgian endives: 2 heads
- Couscous: 1 glass
- Cauliflower: 1 kg
2
Melt the butter in a saucepan over medium heat. Add flour, reduce 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, salt, pepper, and cayenne pepper. Stir in Gruyère, mix well. Pour the sauce over the cabbage and sprinkle with breadcrumbs.
- Butter: 60 g
- Wheat flour: 0.3 glass
- Milk: 3 glasss
- Marjoram: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Cayenne pepper: 0.1 teaspoon
- Grated Gruyere cheese: 360 g
- Crushed breadcrumbs: 25 g
3
Bake for 30 minutes, sprinkle with parmesan. Reduce the temperature to 180 degrees and bake until the cabbage is tender for about 40 minutes (if the top layer starts to burn, cover the dish with foil). Cool for 10 minutes and serve.
- Grated Parmesan cheese: 30 g