Cheesy Baked Penne With Cauliflower And Crème Fraiche

Ingredients

1 ½ to 1 ¼ pound head of cauliflower, cored, cut into 1-inch florets

2 large heirloom tomatoes

5 tablespoons butter, divided

Coarse kosher salt

2 tablespoons all purpose flour

1 cup heavy whipping cream

3 cups coarsely grated comte cheese (or half Gruyere and half Fontina: about 9 ounces), divided

¾ cup finely grated parmesan cheese, divided

1 cup crème fraich

1 tablespoon whole grain Dijon mustard

10 ounces penne (about 3 ½ cups)

1 cup fresh breadcrumbs bade from crustless French bread.

Cauliflower Is A Nice Surprise, And Crème Fraiche Adds Some Tanginess Tot His Inventive Version Of Macaroni And Cheese.

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