Everything White - Cauliflower Gratin

INGREDIENTS
1/4 c butter
2 heads Belgian endive cut lengthwise into sixths
1 c semolina pasta or Israeli (large pearl) couscous
2 large heads cauliflower cut into florets
1/4 c flour
3 c milk
2 T chopped fresh marjoram or oregano
1 tsp salt
1/8 tsp cayenne pepper
3 c finely grated Gruyere cheese
1/4 c coarsely grated Parmesan cheese
1/4 c bread crumbs

DIRECTIONS

Place oven rack in lower third of oven.
Pre-heat to 400 deg

Butter 1 1/2 quart, deep, wide dish.
Put endive in bottom.
Arrange pasta or couscous over endive.
Top with cauliflower.

Melt butter over medium head. Whisk in flour. Reduce head to medium low and cook 2 minutes stirring continuously. Whisk in milk and cook until mixture thickens, about 4 minutes. Remove from heat. Whisk in Gruyere until smooth. Pour over cauliflower. Sprinkle with bread crumbs.

Place dish on baking sheet.
Bake 30 minutes.
Sprinkle with Parmesan.
Reduce temp to 350 deg and bake until cauliflower is tender about 40 minutes.
Cool for 10 minutes.