Cheesy Baked Penne With Cauliflower And Crème Fraîche Recipes

Steps:

• Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes; using large sieve, transfer cauliflower to bowl.
• Add tomatoes to pot; cook 1 minute.
• Remove from water; peel and dice tomatoes.
• Reserve pot of water.
• Melt 2 tablespoons butter in large skillet over medium-high heat; add cauliflower; saute until beginning to brown, about 5 minutes.
• Add tomatoes and green onions; cook 1 minute to blend flavors.
• Remove from heat. season with coarse salt, freshly ground black pepper (if using) & crushed red pepper flakes.
• Melt 2 tablespoons butter in large saucepan over medium-low heat; add flour and stir 2 minutes.
• Gradually whisk in cream; cook until sauce thickens, whisking occasionally, about 4 minutes.
• Add 2 cups Comte cheese (or substitute Gruyere and Fontina) whisk until melted and sauce is smooth. (4-5 minutes longer).
• Whisk in 1/2 cup Parmesan, then creme fraîche and mustard; season with salt and pepper.
• Remove from heat.
• Return reserved pot of water to boil; add pasta and cook until tender but still firm to bite, stirring occasionally.
• Drain; return pasta to same pot. stir in cauliflower mixture and sauce.
• Butter 13 x 9 x 2-inch glass baking dish.
• 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.
• Melt remaining 1 tablespoon butter in small skillet.
• Add breadcrumbs and toss to coat. remove from heat; mix in 1/4 cup Parmesan.
• Sprinkle crumbs over pasta
• Preheat oven to 350°F; bake pasta uncovered until heated through and bubbling, about 35 minutes.

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)
• Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
• Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.