Martha'S Cauliflower Gratin With Endive

• 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)

1. Preheat oven to 400u0b0, with rack in lower third.
2. Butter a 1 1/2-quart, deep, wide oven proof dish.
3. Put endive in bottom of dish.
4. Arrange pasta or couscous over endive.
5. Top with cauliflower.
6. Melt butter in a medium saucepan over medium heat; whisk in flour.
7. Reduce heat to medium-low.
8. Cook, stirring, 2 minutes.
9. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes.
10. Remove from heat.
11. Whisk in marjoram, salt, black pepper, and cayenne.
12. Whisk in Gruyere until smooth.
13. Pour over cauliflower.
14. Sprinkle with breadcrumbs.
15. Set dish on a baking sheet.
16. Bake 30 minutes.
17. Sprinkle with Parmesan.
18. Reduce temperature to 350u0b0; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.)
19. Transfer to a wire rack; let cool 10 minutes before serving.

unsalted butter, unsalted butter, endive, couscous, cauliflower, flour, milk, fresh marjoram, coarse salt, fresh ground black pepper, cayenne pepper, gruyere cheese, fresh breadcrumb, parmesan cheese

Taken from www.food.com/recipe/marthas-cauliflower-gratin-with-endive-195171 (may not work)