INGREDIENTS:

I got this recipe from Martha Stewart – made it for Christmas dinner and it was a big hit! 1/4 cup (1/2 stick) unsalted butter, plus more for dish 2 heads Belgian endive, cut lengthwise into sixths 1 cup 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 Gruy�re cheese (about 10 ounces) 1/4 cup fresh breadcrumbs 1/4 cup coarsely grated Parmesan cheese (about 2 ounces

INSTRUCTIONS:

1. Preheat oven to 400�, 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. 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 Gruy�re until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet. 3. Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350�; 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.