Ingredients
Cauliflower (par boiled)
2 lg. tomatoes.Scallions. (1/2 cup) i cup hvy cream
3 cups grated cheese
1 cup grated parm
i cup creme fraich
1 Tbl Dijon
2.5 cups (10 oz) penne. Fresh breadcrumbs
Preparation
Cook tomatoes in cauliflower water one minute then peel and dice. Save the water for penne’ Sayte’ in butter the C, T & Scallions one minute and season w corase salt and pepper. Set aside. Make a butter/flour roux. Add cup of cream. Whisk 4’ Add 2 cups gruyere. Whisk until smooth.. Whisk in Parm., then creme fraich. & mustard. Season. Cook Penne. Discard water. Mix all together. Butter a glass baking pan spoon 1/2 of mixture top with cheese. Do remaining 1/2. Top with cheese. Pan toast breadcrumbs.Add parm and Cover penne and bake at 350’ for 35'
