Cheesy Baked Penne With Cauliflower And Crème Fraîche Recipe

Name: Cheesy Baked Penne With Cauliflower And Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets; 2 large heirloom tomatoes; 5 tablespoons butter, divided; 1/2 cup thinly sliced green onions; Coarse kosher salt; 2 tablespoons all purpose flour; 1 cup heavy whipping cream; 3 cups coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 ounces), divided; 3/4 cup Parmigiano-Reggiano,; Parmesan cheese, divided; 1 cup creme fraiche*; 1 tablespoon whole grain Dijon mustard; 10 ounces penne (3 1/2 cups); 1 cup fresh breadcrumbs (from crustless French bread ground in processor)

Servings: persons

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

1
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.
2
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute 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.
3
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 Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat.
4
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.
5
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte cheese. Top with remaining pasta mixture and 1/2 cup Comte 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:
6
Preheat oven to 350u00b0F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
7
*

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets, 2 large heirloom tomatoes, 5 tablespoons butter, divided, 1/2 cup thinly sliced green onions, and more.

Yes, Cheesy Baked Penne With Cauliflower And Crème Fraîche falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Baked Penne With Cauliflower And Crème Fraîche

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