Cauliflower & Seared Endive Gratin

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the fregola sarda. Cook 12 to 15 minutes, or until tender. Drain thoroughly and set aside. Rinse and wipe out the pot.

While the fregola sarda cooks, wash and dry the fresh produce. Cut off and discard the root of the endive; separate the leaves. Using a peeler, remove the rind of the orange, avoiding the pith; mince to get 2 teaspoons of zest. Cut the top and bottom off the orange. Cut out the segments (or supremes) from between the membranes; place in a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Cut out and discard the stem of the cauliflower; cut the cauliflower head into small florets. Pick the parsley off the stems; discard the stems. Remove and discard the rind of the cheese; grate the cheese. Roughly chop the walnuts.

Place the cauliflower on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast in the oven 10 to 12 minutes, or until lightly browned. While the cauliflower roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the endive leaves and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Remove from heat and add the juice from the bowl of orange supremes, stirring until the liquid is absorbed. Transfer to a bowl and set aside. Wipe out the pan.

While the cauliflower continues to roast, make the béchamel. In the same pot used to cook the fregola sarda, heat 1 tablespoon of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Slowly whisk in the milk, orange zest and 1 cup of water. Cook, stirring frequently, 3 to 5 minutes, or until slightly thickened; season with salt and pepper. Add the Swiss cheese and spice blend; stir until incorporated. Remove from heat.

Add the cooked fregola sarda, roasted cauliflower and seared endive to the pot of béchamel sauce; stir until well combined. Transfer the mixture to a 1-quart baking dish. In a small bowl, toss the panko breadcrumbs with a drizzle of olive oil, then evenly distribute atop the baking dish. Bake 16 to 18 minutes, or until golden brown. Let stand for 2-3 minutes before serving.

While the gratin bakes, heat the same pan used to sear the endive on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 4 minutes, or until warmed and fragrant. Just before serving, in a small bowl, combine the orange supremes, parsley leaves, toasted walnuts and a drizzle of olive oil; season with salt and pepper to taste. Toss to thoroughly combine and serve on the side. Enjoy!