Cheesy Baked Penne With Cauliflower And Crème Fraîche
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 large
Tomatoes (heirloom)5 tbsps
Butter (divided)2 tbsps
All-Purpose Flour1 cup
Heavy Whipping CreamDirections:
1
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes
2
Using large sieve, transfer cauliflower to bowl
3
Add tomatoes to pot; cook 1 minute
4
Remove from water; peel and dice tomatoes
5
Reserve pot of water
6
Melt 2 tablespoons butter in large skillet over medium-high heat
7
Add cauliflower; sauté until beginning to brown, about 5 minutes
8
Add tomatoes and green onions
9
Cook 1 minute to blend flavors
10
Remove from heat
11
Season with coarse salt and pepper
12
Melt 2 tablespoons butter in large saucepan over medium-low heat
13
Add flour and stir 2 minutes
14
Gradually whisk in cream
15
Cook until sauce thickens, whisking occasionally, about 4 minutes
16
Add 2 cups Comté cheese; whisk until melted and sauce is smooth
17
Whisk in 1/2 cup Parmesan, then crème fraîche and mustard
18
Season with salt and pepper
19
Remove from heat
20
Return reserved pot of water to boil
21
Add pasta and cook until tender but still firm to bite, stirring occasionally
22
Drain; return pasta to same pot
23
Stir in cauliflower mixture and sauce
24
Butter 13x9x2-inch glass baking dish
25
Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese
26
Top with remaining pasta mixture and 1/2 cup Comté cheese
27
Melt remaining 1 tablespoon butter in small skillet
28
Add breadcrumbs and toss to coat
29
Remove from heat; mix in 1/4 cup Parmesan
30
Sprinkle crumbs over pasta
31
DO AHEAD: Can be made 2 hours ahead
32
Let stand at room temperature
33
Preheat oven to 350°F
34
Bake pasta uncovered until heated through and bubbling, about 35 minutes
35
*Sold at some supermarkets and at specialty foods stores
36
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes
37
Using large sieve, transfer cauliflower to bowl
38
Add tomatoes to pot; cook 1 minute
39
Remove from water; peel and dice tomatoes
40
Reserve pot of water
41
Melt 2 tablespoons butter in large skillet over medium-high heat
42
Add cauliflower; sauté until beginning to brown, about 5 minutes
43
Add tomatoes and green onions
44
Cook 1 minute to blend flavors
45
Remove from heat
46
Season with coarse salt and pepper
47
Melt 2 tablespoons butter in large saucepan over medium-low heat
48
Add flour and stir 2 minutes
49
Gradually whisk in cream
50
Cook until sauce thickens, whisking occasionally, about 4 minutes
51
Add 2 cups Comté cheese; whisk until melted and sauce is smooth
52
Whisk in 1/2 cup Parmesan, then crème fraîche and mustard
53
Season with salt and pepper
54
Remove from heat
55
Return reserved pot of water to boil
56
Add pasta and cook until tender but still firm to bite, stirring occasionally
57
Drain; return pasta to same pot
58
Stir in cauliflower mixture and sauce
59
Butter 13x9x2-inch glass baking dish
60
Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese
61
Top with remaining pasta mixture and 1/2 cup Comté cheese
62
Melt remaining 1 tablespoon butter in small skillet
63
Add breadcrumbs and toss to coat
64
Remove from heat; mix in 1/4 cup Parmesan
65
Sprinkle crumbs over pasta
66
DO AHEAD: Can be made 2 hours ahead
67
Let stand at room temperature
68
Preheat oven to 350°F
69
Bake pasta uncovered until heated through and bubbling, about 35 minutes
70
*Sold at some supermarkets and at specialty foods stores