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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Vegetable Cheese Bake

Cummulative Rating
N/A
Servings
Serves 8
Difficulty
Medium

Ingredients

1 lb cauliflower, cut into small florets
1/2 lb broccoli, cut into small florets
2 tomatoes
4 Tablespoons unsalted butter
1/2 cup sliced green onions
Kosher salt
2 Tablespoons gf flour
1 cup cream
1-1/2 cup Gruyere cheese, grated
1-1/2 cup Fontina cheese, grated
3/4 cup Parmesan cheese, grated
1 cup creme fraiche
1 Tablespoons Dijon mustard
10 ounces gf penne pasta

Directions

Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil and add cauliflower and broccoli florets. Cook until just crisp tender then remove to a plate with a slotted spoon. Cut an X in the bottom of tomatoes and add them to the pot of boiling water. Cook for 1 minute or until the skin starts to peel at the X. Remove from the pot with a slotted spoon; reserve the water. Peel the tomatoes then chop.
Melt 2 Tablespoons butter in a large skillet over medium-low heat. Add flour, stirring until lightly browned; 1-2 minutes. Whisk in cream and cook until sauce thickens, about 3-4 minutes. Add 1 cup of each of the cheeses and stir until cheese has melted. Add in 1/2 cup Parmesan cheese, creme fraiche and mustard. Stir to blend and season to taste with salt and pepper. Remove from heat.
Bring the pot of reserved water again to a boil. Add pasta and cook until al dente. Drain and return pasta to same pot. Add cauliflower mixture and sauce to pot with pasta; stir to blend. Butter a 13x9x2 glass baking dish. Add half of the pasta mixture then sprinkle the top with 1/2 cup cheese mixture. Top with remaining pasta mixture and remaining cheeses. Bake for 35 minutes or until bubbling.

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