Cheesy Baked Penne With Cauliflower And Creme Fraiche Recipes

CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE

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; sauté 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 and pepper.
• 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 Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème 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 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
• *Sold at some supermarkets and at specialty foods stores.

BAKED PENNE WITH SAUSAGE, TOMATO AND CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
• Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets.
• Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta.
• Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and
• a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
• Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

CHEESY BAKED PENNE WITH CAULIFLOWER AND CREME FRAICHE

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.