Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and small pasta shapes, then covered in a rich sauce. Gruyere and fresh breadcrumbs top the gratin. Coarse gratings of Parmesan are the rustic finish
Bright sauteed greens with thin slices of fried garlic and a sprinkling of red pepper flakes are a welcome addition to the Thanksgiving table. Use a combination of kale, mustard greens, or any other hearty autumn greens in this recipe.