medium bunch broccoli, trimmed and cut into florets (5 cups)
cup toasted whole-wheat panko breadcrumbs, for serving (Japanese breadcrumbs) (optional)
Serving Size: 1 (320) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 109 g26 %
Total Fat 12.2 g18 %
Saturated Fat 6.2 g30 %
Cholesterol 45.8 mg
Sodium 814.7 mg
Dietary Fiber 4.9 g19 %
Sugars 3.9 g15 %
Protein 29.1 g
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.