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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)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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.
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.
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.
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.
Preheat oven to 350°F. Bake pasta
uncovered until heated through and
bubbling, about 35 minutes.
*Sold at some supermarkets and at
specialty foods stores.
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