Ingredients

serves 8

　　1/4 cup (1/2 stick) unsalted butter, plus more for dish

　　2 heads Belgian endive, cut lengthwise into sixths

　　1 cup fregola Sarda (semolina pasta) or Israeli (large pearl) couscous

　　2 large heads cauliflower (about 2 pounds), cut into florets

　　1/4 cup all-purpose flour

　　3 cups milk

　　2 tablespoons finely chopped fresh marjoram or oregano

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground black pepper

　　1/8 teaspoon cayenne pepper

　　3 cups finely grated Gruyère cheese (about 10 ounces)

　　1/4 cup fresh bread crumbs

　　1/4 cup coarsely grated Parmesan cheese (about 2 ounces)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.