Cheesy Baked Penne With Cauliflower and Creme Fraiche

Ingredients

• 1 1/2 lbs head cauliflower, cored, cut into 1-inch florets (1 3/4 lbs can be used, as well)
• 2 large heirloom tomatoes
• 5 tablespoons butter, divided
• 1/2 cup thinly sliced green onion
• coarse kosher salt
• fresh ground black pepper (optional)
• 2 pinches crushed red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 1 1/2 cups grated  gruyere cheese, divided (about 4 1/2 ounces)
• 1 1/2 cups coarsely grated Fontina cheese, divided (about 4 1/2 ounces)
• 3/4 cup finely grated parmesan cheese, divided
• 1 cup creme fraiche
• 1 tablespoon whole grain Dijon mustard
• 10 ounces penne (3 1/2 cups)
• 1 cup fresh breadcrumb (from crustless French bread ground in processor)

Directions

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

8. 8

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

9. 9

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

10. 10

    Add 2 cups Comte cheese (or substitute Gruyere and Fontina) whisk until melted and sauce is smooth. (4-5 minutes longer).

11. 11

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

12. 12

    Remove from heat.

13. 13

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

14. 14

    Drain; return pasta to same pot. stir in cauliflower mixture and sauce.

15. 15

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

16. 16

    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.

17. 17

    Melt remaining 1 tablespoon butter in small skillet.

18. 18

    Add breadcrumbs and toss to coat. remove from heat; mix in 1/4 cup Parmesan.

19. 19

    Sprinkle crumbs over pasta

20. 20

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