Cheesy Baked Penne with Cauliflower and Crème Fraîche

Name: Cheesy Baked Penne with Cauliflower and Crème Fraîche
Yield: 4 servings
Ingredients: 1 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets; 1 2 large heirloom tomatoes; 1 5 tablespoons butter, divided; 1 1/2 cup thinly sliced green onions; 1 Coarse kosher salt; 1 2 tablespoons all purpose flour; 1 1 cup heavy whipping cream; 1 3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided; 1 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided; 1 1 cup crème fraîche*; 1 1 tablespoon whole grain Dijon mustard; 1 10 ounces penne (3 1/2 cups); 1 1 cup fresh breadcrumbs (from crustless French bread ground in processor)

From the kitchen of Carly

Roasted cauliflower meets creamy cheese sauce in this comforting baked penne. Fresh tomatoes and green onions cut through the richness, while crème fraîche adds subtle tang. Comté and Parmigiano-Reggiano create a golden, crusty top that shatters with your fork.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
12 large heirloom tomatoes
15 tablespoons butter, divided
11/2 cup thinly sliced green onions
1Coarse kosher salt
12 tablespoons all purpose flour
11 cup heavy whipping cream
13 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided
13/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided
11 cup crème fraîche*
11 tablespoon whole grain Dijon mustard
110 ounces penne (3 1/2 cups)
11 cup fresh breadcrumbs (from crustless French bread ground in processor)

Instructions

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
*Sold at some supermarkets and at specialty foods stores.