Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 small head cauliflower (cored and chopped (about 3 cups))
• 6 garlic cloves (roughly chopped)
• 4 medium shallots (roughly chopped (or sub about 1/2-3/4 cup diced onion))
• Kosher salt and fresh cracked black pepper
• 4 teaspoons all-purpose flour
• 4 cups skim milk
• 1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
• 6 ounces Pecorino cheese (grated (about 2 cups- could sub fresh grated Parmesan))
• 1/2 pound medium multigrain pasta shells or bowties
• 1/4 pound sliced smoked ham (chopped (about 1 cups))
• 1 medium bunch broccoli (trimmed and cut into florets (3-5 cups))
• 1/2 cup toasted whole-wheat panko (Japanese bread crumbs for serving.)

Instructions

1. 1

   Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and ½ teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.

2. 2

   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.

3. 3

   Preheat oven to 400℉. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. (Note: If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining) Drain well; return to pot.

4. 4

   Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to an ovenproof 3 ½ 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, 1-2 minutes. Divide among dishes, top with breadcrumbs (if using), and serve immediately.