Baked Shells and Broccoli With Ham and Cheesy-Creamy Cauliflower

Submitted by Ambervim

"One visible veggie and one in the sauce....lots of nutrition in something that everyone will want to eat. Good for dinner, breakfast or lunch."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 teaspoon extra-virgin olive oil
• 1 small head cauliflower, cored and chopped (3 cups)
• 6 garlic cloves, roughly chopped
• 4 medium shallots, roughly chopped
• coarse salt
• ground black pepper
• 4 teaspoons all-purpose flour
• 4 cups skim milk
• 1⁄4 teaspoon freshly grated nutmeg
• 6 ounces pecorino cheese, grated (2 cups)
• 1⁄2 lb medium multigrain 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, for serving (Japanese breadcrumbs) (optional)

directions

1. 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.
2. Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.
3. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
4. Preheat oven to 400 degrees.
5. 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.
6. Add ham, broccoli, and cauliflower sauce; toss to combine.
7. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.
8. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes.
9. Divide among dishes, top with breadcrumbs, and serve immediately.