Preheat oven to 400 degrees F.
Heat 8-quart sauce pot of salted water to boiling on high. Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.
Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, Gruyere, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.
Add pasta to same sauce pot of boiling water. Cook half the time that label directs; adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheese and tomatoes.
Bake 35 minutes or until golden brown on top and heated through.
NotesTip: This dish contains 25-percent of your daily calcium (for stronger bones and better posture).
Nutritional Information (per serving):
Calories 345; Total Fat 9g; Saturated Fat 5g; Cholesterol 25mg; Sodium 480mg; Total Carbohydrate 53g; Dietary Fiber 5g; Protein 16g