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1
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes; using large sieve, transfer cauliflower to bowl.
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2
Add tomatoes to pot; cook 1 minute.
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3
Remove from water; peel and dice tomatoes.
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4
Reserve pot of water.
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5
Melt 2 tablespoons butter in large skillet over medium-high heat; add cauliflower; saute until beginning to brown, about 5 minutes.
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6
Add tomatoes and green onions; cook 1 minute to blend flavors.
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7
Remove from heat.
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8
season with coarse salt, freshly ground black pepper (if using) & crushed red pepper flakes.
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9
Melt 2 tablespoons butter in large saucepan over medium-low heat; add flour and stir 2 minutes.
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10
Gradually whisk in cream; cook until sauce thickens, whisking occasionally, about 4 minutes.
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11
Add 2 cups Comte cheese (or substitute Gruyere and Fontina) whisk until melted and sauce is smooth.
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12
(4-5 minutes longer).
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13
Whisk in 1/2 cup Parmesan, then creme fraiche and mustard; season with salt and pepper.
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14
Remove from heat.
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15
Return reserved pot of water to boil; add pasta and cook until tender but still firm to bite, stirring occasionally.
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16
Drain; return pasta to same pot.
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17
stir in cauliflower mixture and sauce.
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18
Butter 13 x 9 x 2-inch glass baking dish.
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19
Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte (Guyere and Fontina) cheese; top with remaining pasta mixture and 1/2 cup Comte (Guyere and Fontina)cheese.
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20
Melt remaining 1 tablespoon butter in small skillet.
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21
Add breadcrumbs and toss to coat.
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22
remove from heat; mix in 1/4 cup Parmesan.
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23
Sprinkle crumbs over pasta
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24
Preheat oven to 350F; bake pasta uncovered until heated through and bubbling, about 35 minutes.
