Baked Shells and Broccoli With Ham and Cheesy-Creamy Cauliflower |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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.
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