Cheesy Baked Penne With Cauliflower and Creme Fraiche |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Cauliflower is a nice surprise and creme fraiche adds some tanginess to this inventive version of macaroni and cheese! Recipe by Bruce Aidells for Bon Appetit Magazine, Ocotber 2008 edition. Cauliflower is one of those underated vegetables and this recipe is truly delicious. Ingredients:
1 1/2 lbs head cauliflower, cored, cut into 1-inch florets (1 3/4 lbs can be used, as well) |
2 large heirloom tomatoes |
5 tablespoons butter, divided |
1/2 cup thinly sliced green onion |
coarse kosher salt |
fresh ground black pepper (optional) |
2 pinches crushed red pepper flakes |
2 tablespoons all-purpose flour |
1 cup heavy whipping cream |
1 1/2 cups grated gruyere cheese, divided (about 4 1/2 ounces) |
1 1/2 cups coarsely grated fontina cheese, divided (about 4 1/2 ounces) |
3/4 cup finely grated parmesan cheese, divided |
1 cup creme fraiche |
1 tablespoon whole grain dijon mustard |
10 ounces penne (3 1/2 cups) |
1 cup fresh breadcrumb (from crustless french bread ground in processor) |
Directions:
1. Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes; using large sieve, transfer cauliflower to bowl.
2. Add tomatoes to pot; cook 1 minute.
3. Remove from water; peel and dice tomatoes.
4. Reserve pot of water.
5. Melt 2 tablespoons butter in large skillet over medium-high heat; add cauliflower; saute until beginning to brown, about 5 minutes.
6. Add tomatoes and green onions; cook 1 minute to blend flavors.
7. Remove from heat. season with coarse salt, freshly ground black pepper (if using) & crushed red pepper flakes.
8. Melt 2 tablespoons butter in large saucepan over medium-low heat; add flour and stir 2 minutes.
9. Gradually whisk in cream; cook until sauce thickens, whisking occasionally, about 4 minutes.
10. Add 2 cups Comte cheese (or substitute Gruyere and Fontina) whisk until melted and sauce is smooth. (4-5 minutes longer).
11. Whisk in 1/2 cup Parmesan, then creme fraîche and mustard; season with salt and pepper.
12. Remove from heat.
13. Return reserved pot of water to boil; add pasta and cook until tender but still firm to bite, stirring occasionally.
14. Drain; return pasta to same pot. stir in cauliflower mixture and sauce.
15. Butter 13 x 9 x 2-inch glass baking dish.
16. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte (Guyere and Fontina) cheese; top with remaining pasta mixture and 1/2 cup Comte (Guyere and Fontina)cheese.
17. Melt remaining 1 tablespoon butter in small skillet.
18. Add breadcrumbs and toss to coat. remove from heat; mix in 1/4 cup Parmesan.
19. Sprinkle crumbs over pasta
20. Preheat oven to 350°F; bake pasta uncovered until heated through and bubbling, about 35 minutes.
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