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

4 teaspoons all-purpose flour

4 cups skim milk

1/4 teaspoon freshly grated nutmeg

6 ounces pecorino cheese, grated (2cups)

1/2 pound medium multigrain pasta shells

1/4 pound sliced smoked ham, chopped

1 medium bunch broccoli, trimmed and cut into florets (5 cups)

1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

Preparation

  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. Let cool for 5 minutes. Transfer all to a blender, and pu­ree with nutmeg and half the pecorino until smooth, about 2 minutes.
  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. 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, i to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.