Endive is a typical vegetable from Belgium that is not very well known abroad. It’s a leafy vegetable that is high in folate, vitamin A and K, and is high in fiber. It tastes a bit bitter, but when you cook it in a recipe like this one, it’s delicious!
In the traditional recipe, béchamel sauce is used, but I replaced it with a cauliflower sauce that tastes just as good, if not better!
INGREDIENTS (6 endives)
- 6 endives
- 1 tbs butter
- 2 cup of water
- salt, pepper and nutmeg to taste
For the cauliflower sauce
- 1 onion
- 2 cloves of garlic
- 1 tbs of butter
- Half a cauliflower head, cut in florets
- 1 cup bone broth/ beef stock
- Salt, pepper and nutmeg to taste
- Start by preparing the endives. Remove the outer leaves and cut off the bottom and cut out the hearts.
- In a pan, melt 1 tbs of butter on medium heat. Add the endives to the pan, season with salt, pepper and nutmeg. Fry both sides for 2 minutes and add the water.
- Lower the heat and let the endives cook for 40-45 minutes until they are done.
- Prepare the sauce: in a medium sized pot, melt 1 tbs of butter on medium heat, add the cut onion and minced garlic. When the onion starts to glaze, add the cauliflower florets and the bone broth. Add salt, pepper and nutmeg to taste. Lower the heat and let simmer until the cauliflower is soft.
- When the cauliflower is soft, add some juice from the pan with the endives (about 4 tbs) and mix everything together with a blender until you have a creamy consistency. Add the grated cheese and mix. Set aside.
- Preheat the oven at 400 F.
- When the endives are done (they are done when you can poke trough them with a fork), roll them up in a slice of ham and place them in a baking dish. Cover them with the cauliflower sauce.
- Sprinkle some cheese on top and bake in the oven for 25 minutes. To get a crust on the top, use the grill modus for 5 minutes.
For my Dutch keto fam: