Cheesy Baked Penne With Cauliflower and Creme Fraiche

1. 1

   Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes; using large sieve, transfer cauliflower to bowl.

2. 2

   Add tomatoes to pot; cook 1 minute.

3. 3

   Remove from water; peel and dice tomatoes.

4. 4

   Reserve pot of water.

5. 5

   Melt 2 tablespoons butter in large skillet over medium-high heat; add cauliflower; saute until beginning to brown, about 5 minutes.

6. 6

   Add tomatoes and green onions; cook 1 minute to blend flavors.

7. 7

   Remove from heat.

8. 8

   season with coarse salt, freshly ground black pepper (if using) & crushed red pepper flakes.

9. 9

   Melt 2 tablespoons butter in large saucepan over medium-low heat; add flour and stir 2 minutes.

10. 10

    Gradually whisk in cream; cook until sauce thickens, whisking occasionally, about 4 minutes.

11. 11

    Add 2 cups Comte cheese (or substitute Gruyere and Fontina) whisk until melted and sauce is smooth.

12. 12

    (4-5 minutes longer).

13. 13

    Whisk in 1/2 cup Parmesan, then creme fraiche and mustard; season with salt and pepper.

14. 14

    Remove from heat.

15. 15

    Return reserved pot of water to boil; add pasta and cook until tender but still firm to bite, stirring occasionally.

16. 16

    Drain; return pasta to same pot.

17. 17

    stir in cauliflower mixture and sauce.

18. 18

    Butter 13 x 9 x 2-inch glass baking dish.

19. 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.

20. 20

    Melt remaining 1 tablespoon butter in small skillet.

21. 21

    Add breadcrumbs and toss to coat.

22. 22

    remove from heat; mix in 1/4 cup Parmesan.

23. 23

    Sprinkle crumbs over pasta

24. 24

    Preheat oven to 350F; bake pasta uncovered until heated through and bubbling, about 35 minutes.

* Per serving · 4 servings · Values may vary.