Martha's Cauliflower Gratin with Endive

Transform your vegetable side dishes into the star of the table with Martha's Cauliflower Gratin with Endive, a luxurious blend of creamy textures and bold flavors. This dish layers tender cauliflower florets and sautéed endive under a velvety cheese sauce made with Gruyère, Parmesan, and a touch of Dijon mustard for added depth. Topped with golden, crispy panko breadcrumbs, this gratin delivers the perfect balance of crunch and creaminess. Ideal as a comforting side or a vegetarian centerpiece, it pairs beautifully with roasted meats or a crisp green salad. Ready in under an hour, this elegant recipe is perfect for holidays, dinner parties, or weeknight indulgence.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups cauliflower florets
• 2 heads endive, sliced thinly
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1.5 cups Gruyère cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 1 teaspoon Kosher salt
• 0.5 teaspoon ground black pepper
• 0.75 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4-5 minutes, or until just tender. Drain and set aside.

Step 3

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced endive and sauté for 3-4 minutes until softened. Remove from heat and set aside.

Step 4

In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.

Step 5

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to whisk for 4-5 minutes, or until the mixture thickens.

Step 6

Stir in the Dijon mustard, Gruyère cheese, and Parmesan cheese. Mix until the cheese is melted and the sauce is smooth. Season with salt and pepper.

Step 7

In the prepared baking dish, layer the cauliflower florets and sautéed endive. Pour the cheese sauce evenly over the vegetables.

Step 8

In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the gratin.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 10

Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	(2097.8g)

Amount per serving	% Daily Value*
Calories	2790.3

Total Fat 217.8g	0%
Saturated Fat 118.4g	0%
Polyunsaturated Fat 1.9g
Cholesterol 611.6mg	0%
Sodium 3569.8mg	0%
Total Carbohydrate 105.9g	0%
Dietary Fiber 30.1g	0%
Total Sugars 36.8g
Protein 102.9g	0%

Vitamin D 250.7IU	0%
Calcium 2993.5mg	0%
Iron 8.3mg	0%
Potassium 4401.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 14.7%

Carbs: 15.2%