Cheesy Baked Penne with Cauliflower and Crème Fraîche

Course Main Dishes

Ingredients in this Recipe

1 1 1/2 to 1 3/4 pound head of cauliflower, cored, cut into 1 inch florets
1 cup fresh breadcrumbs (from crustless French bread ground in processor)
1 cup heavy whipping cream
1 tablespoon whole grain Dijon mustard
1/2 cup thinly sliced green onions
10 ounces penne (3 1/2 cups)
2 large heirloom tomatoes
2 tablespoons all purpose flour
3 cups coarsely grated ComtÃ© cheese (or half GruyÃ¨re and half Fontina; about 9 ounces), divided
3/4 cup Parmigiano Reggiano, finely grated Parmesan cheese, divided
5 tablespoons butter, divided
Coarse kosher salt