Cheesy Baked Penne with Cauliflower and Crème Fraîche

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)

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