Cheesy Baked Penne with Cauliflower and Crème Frache

Cheesy Baked Penne with Cauliflower and Crème Frache
Photo by Hans Gissinger

Ingredients

  • Coarse kosher salt
  • 2 large heirloom tomatoes
  • 1 1 1/2- to 1 3/4-pound head of cauliflower
  • 1 cup fresh breadcrumbs (from crustless French bread ground in processor)
  • 10 ounces penne (3 1/2 cups)
  • 1 cup heavy whipping cream
  • 1 cup crème frache*
  • + 6 more ingredients
    • ¾ cup Parmigiano-Reggiano, finely grated
    • 2 tablespoons all-purpose flour
    • 1 tablespoon whole grain Dijon mustard
    • ½ cup green onions
    • 5 tablespoons butter
    • 3 cups Comté cheese (or half Gruyère and half Fontina)

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-h...

View full recipe at Epicurious

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