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Cheesy Baked Penne with Cauliflower and Crème Fraîche

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Cheesy Baked Penne with Cauliflower and Crème Fraîche

Cheesy Baked Penne with Cauliflower and Crème Fraîche

amanda

Equipment

  • - Ovenproof Casseroe Dish

  • - Cast Iron Skillet

  • - Colander

  • - Cheese Grater

  • - Mixing Bowls

  • - Cutting Board and Knife Set

  • - Measuring Cups and Spoons

  • - Mixing Spatula or Wooden Spoon

  • - Food Processor (optional)

  • - Baking Sheet and Parchment Paper (optional)

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 Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided

  • 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided

  • 1 cup crème fraîche*

  • 1 tablespoon whole grain Dijon mustard

  • 10 ounces penne (3 1/2 cups)

  • 1 cup fresh breadcrumbs (from crustless French bread ground in processor)

Instructions

1

Instruction 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

Instruction 2

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.
3

Instruction 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 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.
4

Instruction 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

Instruction 5

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.
6

Instruction 6

Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
7

Instruction 7

*Sold at some supermarkets and at specialty foods stores.
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