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 Parmigiano-Reggiano, 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)

Description

Cauliflower Is A Nice Surprise And Crème Fraîche Adds Some Tanginess To This Inventive Version Of Macaroni And Cheese.

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