Baked Shells and Broccoli with Ham and Cheesey-Creamy Cauliflower Sauce
Ingredients
- 1 tsp cup extra-virgin olive oil
- 1 small head cauliflower, cored and chopped (3 cups)
- 6 garlic cloves, roughly chopped
- 4 medium shallots, roughly chopped
- 4 tsp all purpose flour
- 4 cups skim milk
- 1/4 tsp freshly ground nutmeg
- 6 oz pecorino cheese, grated (2 cups)
- 1/2 lb medium multi grain pasta shells
- 1/4 lb sliced smoked ham, chopped
- 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
- 1/2 cup toasted whole-wheat panko breadcrumbs
Instructions
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
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