Cheesy Baked Penne with Cauliflower and Crème Fraîche

Name: Cheesy Baked Penne with Cauliflower and Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 237 milliliters fresh breadcrumbs (from crustless French bread ground in processor); 5 Tbsps butter, divided; 680 grams cauliflower, cored, cut into 1-inch florets; 8 servings Coarse kosher salt; 710 milliliters coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided; 237 milliliters crème fraîche; 118 milliliters thinly sliced green onions; 237 milliliters heavy whipping cream; 2 larges heirloom tomatoes; 177 milliliters Parmigiano-Reggiano, finely grated Parmesan cheese, divided; 828 milliliters 10 ounces penne; 1 Tbsp whole grain Dijon mustard

Cheesy Baked Penne with Cauliflower and Crème Fraîche requires approximately 45 minutes from start to finish. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 735 calories, 30g of protein, and 44g of fat. This recipe serves 8. Head to the store and pick up coarsely comté cheese, crème fraîche, butter, and a few other things to make it today. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert.

Instructions

Cook cauliflower in large pot of boilingsalted water until crisp-tender, about5 minutes. Using large sieve, transfercauliflower to bowl.

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Cauliflower

Water

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Sieve

Bowl

Pot

Add tomatoes to pot;cook 1 minute.

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Tomato

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Pot

Remove from water; peeland dice tomatoes. Reserve pot of water.

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Tomato

Water

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Pot

Melt 2 tablespoons butter in largeskillet over medium-high heat.

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Butter

Addcauliflower; sauté until beginning tobrown, about 5 minutes.

Add tomatoesand green onions. Cook 1 minute to blendflavors.

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Green Onions

Remove from heat. Season withcoarse salt and pepper.

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Salt And Pepper

Melt 2 tablespoons butter in largesaucepan over medium-low heat.

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Butter

Addflour and stir 2 minutes. Gradually whiskin cream. Cook until sauce thickens,whisking occasionally, about 4 minutes.

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Cream

Sauce

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Whisk

Add 2 cups Comté cheese; whisk untilmelted and sauce is smooth.

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Cheese

Comte

Sauce

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Whisk

Whisk in1/2 cup Parmesan, then crème fraîche andmustard. Season with salt and pepper.

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Salt And Pepper

Creme Fraiche

Parmesan

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Whisk

Remove from heat.

Return reserved pot of water to boil.

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Water

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Pot

Add pasta and cook until tender but stillfirm to bite, stirring occasionally.

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Pasta

Drain;return pasta to same pot. Stir in cauliflowermixture and sauce.

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Pasta

Sauce

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Pot

Butter 13x9x2-inch glass baking dish.Spoon in half of pasta mixture; sprinklewith 1/2 cup Comté cheese. Top withremaining pasta mixture and 1/2 cup Comtécheese. Melt remaining 1 tablespoon butterin small skillet.

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Butter

Cheese

Comte

Pasta

Equipment you will use

Glass Baking Pan