Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce
"Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table...."
INGREDIENTS
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1 teaspoon extra-virgin olive oil
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1 small head cauliflower, cored and chopped (3 cups)
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6 garlic cloves, roughly chopped
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4 medium shallots, roughly chopped
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Coarse salt and freshly ground black pepper
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4 teaspoons all-purpose flour
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4 cups skim milk
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1/4 teaspoon freshly grated nutmeg
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6 ounces pecorino cheese, grated (2 cups)
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1/2 pound medium multigrain pasta shells
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1/4 pound sliced smoked ham, chopped
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1 medium bunch broccoli, trimmed and cut into florets (5 cups)
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1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
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