CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE
Provided by Bruce Aidells
Categories Milk/Cream Cheese Pasta Bake Vegetarian Kid-Friendly Back to School Dinner Cauliflower Potluck Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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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IveeD
[email protected]This was a delicious and easy recipe. I will definitely be making it again!
Waseem Mehar
[email protected]I made this for a potluck and it was a big hit! Everyone loved the creamy cheese sauce and the crispy cauliflower.
special person
[email protected]This dish was a bit too rich for my taste. I think I would have preferred a lighter sauce.
Tishawna Hayles
[email protected]I'm always looking for new ways to cook cauliflower, and this recipe didn't disappoint. The cheese sauce was especially good.
Cuyler Raudman
[email protected]This recipe is a great way to use up leftover cauliflower. I also added some chopped broccoli and carrots, and it turned out great!
Joann Langcasan
[email protected]I thought this dish was just okay. The cauliflower was a bit bland, and the cheese sauce was too thick. I would have preferred a lighter sauce.
Oranda Bia
[email protected]This was a quick and easy weeknight meal. I used frozen cauliflower and pre-shredded cheese, so it was even faster. The whole family loved it!
Dinusha Malith
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of cauliflower, but it was cooked perfectly in this recipe. The cheese sauce was also very flavorful and creamy.
Daviquanna Ward
[email protected]This cheesy baked penne with cauliflower and crème fraîche was a hit with my family! The cauliflower added a nice touch of veggie goodness without being overpowering, and the crème fraîche gave it a rich, creamy flavor. I will definitely be making th