Cauliflower Gratin with Endive

Ingredients

• ¼ C unsalted butter, plus more for dish
• 2 heads Belgian endive, cut lengthwise into sixths
• 1 C large pearl couscous or risotto
• 2 lbs cauliflower, cut into florets
• ¼ C flour
• 2 pieces garlic, minced
• 3 C milk
• 2 T oregano, fresh, finely chopped
• 1 t kosher Salt
• ¼ t black pepper, freshly ground
• ⅛ t cayenne
• ⅛ t nutmeg, freshly grated
• 10 oz gruyere cheese, grated
• ¼ C breadcrumbs
• 2 oz parmesan cheese, coarsely grated

Instructions

1. 1 Preheat Oven To 400 Degrees With: Preheat oven to 400 degrees with rack in lower third.
2. 2 Butter A 1 ½-Quart, Deep, Wide: Butter a 1 ½-quart, deep, wide ovenproof dish.
3. 3 Arrange Endive In Bottom Of Dish: Arrange endive in bottom of dish, then top with the couscous, then the cauliflower.
4. 4 Melt Butter In A Medium Saucepan: Melt butter in a medium saucepan over medium heat.
5. 5 Whisk In Flour, Then Reduce Heat: Whisk in flour, then reduce heat to medium-low. Cook, stirring, 2 minutes or until turning hazelnut brown. Add the garlic and whisk until very fragrant; do not let the garlic brown.
6. 6 Whisk In Milk; Cook, Whisking, Until: Whisk in milk; cook, whisking, until mixture thickens. Remove from heat.
7. 7 Whisk In Marjoram, Salt, Black Pepper: Whisk in marjoram, salt, black pepper, nutmeg and cayenne, and then whisk in Gruyere until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet.
8. 8 Bake Uncovered For 30 Minutes: Bake uncovered for 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.)
9. 9 Transfer To A Wire Rack; Let: Transfer to a wire rack; let cool 10 minutes before serving.