Name: Cheesy Baked Penne with Cauliflower and Crème Fraîche
Yield: 8 Servings
Ingredients: 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets; 2 large heirloom tomatoes; 5 tablespoons butter, divided; 1/2 cup thinly sliced green onions; Coarse kosher salt; 2 tablespoons all purpose flour; 1 cup heavy whipping cream; 3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided; 3/4 cup finely grated Parmesan cheese, divided; 1 cup crème fraîche; 1 tablespoon whole grain Dijon mustard; 10 ounces penne (3 1/2 cups); 1 cup fresh breadcrumbs (from crustless French bread ground in processor)

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