Cheesy Baked Penne with Cauliflower and Crème Fraîche

Name: Cheesy Baked Penne with Cauliflower and Crème Fraîche
Total time: 1 h 19 min
Yield: 6 servings
Ingredients: 1 head cauliflower; 2 large heirloom tomatoes; 5 tablespoons butter; ½ cup green onions; 1 to taste coarse kosher salt; 2 tablespoons all purpose flour; 1 cup heavy whipping cream; 3 cups Comté cheese; ¾ cup Parmigiano-Reggiano; 1 cup crème fraîche; 1 tablespoon whole grain Dijon mustard; 10 ounces penne; 1 cup fresh breadcrumbs

A luxurious baked pasta dish combining tender cauliflower, fresh tomatoes, and three types of cheese in a creamy crème fraîche sauce, topped with crispy buttered breadcrumbs.

6 servings

1 hr 19 min

Published October 4, 2025

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Ingredients

•1 head cauliflower
•2 large heirloom tomatoes
•5 tablespoons butter
•½ cup green onions
•1 to taste coarse kosher salt
•2 tablespoons all purpose flour
•1 cup heavy whipping cream
•3 cups Comté cheese
•¾ cup Parmigiano-Reggiano
•1 cup crème fraîche
•1 tablespoon whole grain Dijon mustard
•10 ounces penne
•1 cup fresh breadcrumbs

Cooking Instructions

1.
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.
7 min
2.
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.
7 min
3.
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.
8 min
4.
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.
12 min
5.
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.
10 min
6.
Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
35 min
7.
*Sold at some supermarkets and at specialty foods stores.

Ingredients

•1 head cauliflower

•2 large heirloom tomatoes

•5 tablespoons butter

•½ cup green onions

•1 to taste coarse kosher salt

•2 tablespoons all purpose flour

•1 cup heavy whipping cream

•3 cups Comté cheese

•¾ cup Parmigiano-Reggiano

•1 cup crème fraîche

•1 tablespoon whole grain Dijon mustard

•10 ounces penne

•1 cup fresh breadcrumbs

Cooking Instructions

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.

7 min

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.

7 min

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.

8 min

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.

12 min

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.

10 min

Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

35 min

*Sold at some supermarkets and at specialty foods stores.