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

slightly adapted from Martha Stewart Living 

Ingredients:

-1 tsp extra-virgin olive oil

-1 small head cauliflower, cored and chopped (3 cups)

-6 garlic cloves, roughly chopped

-1/2 cup onion, diced

-coarse salt & freshly ground black pepper

-4 tsp all-purpose flour

-4 cups skim milk

-3/4 tsp nutmeg

-2 cups pecorino cheese (I subbed swiss)

-1/2 lb multigrain pasta (original called for shells, I used rotini)

-1/4 lb smoked ham, chopped (you could easily sub cooked chicken or turkey)

-1 medium bunch broccoli, trimmed and cut into florets

-1/4 cup toasted whole-wheat panko breadcrumbs (optional--I totally forgot to add this!)

Directions:

1. Heat oil in a medium saucepan over medium head. Add cauliflower, garlic, onion, and 1/2 tsp salt. Cook until soft (approximately 10 minutes), stirring occasionally. Add flour and stir to coat well.

2. Gradually add milk, stirring, and bring to a boil. Reduce heat and simmer until cauliflower is soft (about 15 minutes). Allow to cool for 5 minutes. Transfer to a blender (or use an immserion blender) and puree with nutmeg and 1 cup swiss cheese until smooth.

3. Cook pasta in boiling water until slightly tender but not fully cooked (about 5 minutes). Drain and return to pot. Add ham, broccoli, and cauliflower sauce, stirring to combine. Transfer to an ovenproof baking dish and sprinkle with remaining cheese.

4. If baking immediately, bake at 400F for 30 minutes. Broil for 1-2 minutes just before serving. Top with panko, if desired. If freezing, wrap well and freeze until ready to bake. Remove from freezer and allow to sit at room temperature while oven preheats. Bake at 400F until cooked through, about 45 minutes.

Carrot soup? Really!? Yes, really. There's something about the tang of the orange zest and the bite from the ginger paired with the velvety carrots that makes this soup a winner. My mom served it as part of our Christmas Eve spread and I've been meaning to make it ever since. We both own the cookbook it's from: Always Superb: Recipes for Every Occasion and I have yet to find a bad recipe in there! The gorgonzola smashed potatoes--drool-- and the wilted spinach salad are both from the book and I have several others bookmarked to make. (No I have no affiliation with this cookbook--I just think it's a great one to own...I think I bought it for about $5 online!)

This soup is really intended for a first course in a dinner party. The serving size for the below recipe stated 10-12 servings which cracked Ryan and I up...we finished it off, 2 servings each! Whether you eat it as a meal (paired with sandwiches or something else substantial) or as the soup course for a dinner party, you'll love this uniquely flavored soup!

-1/2 stick (1/4 cup) butter

-2 lbs carrots, peeled and sliced

-2 large onions, chopped

-1 1/2 tsp ground ginger (I was out and grated a bunch of fresh ginger)

-1 tbsp grated orange zest

-1/2 tsp coriander

-4 cups chicken broth (veggie broth for vegetarian)

-1/2 cup milk

-1/2 cup half and half

-salt & pepper to taste

-chopped parsley or grated Parmesan, for garnish (optional)

1. Heat the butter in a large saucepan until melted. Add carrots and onions, cooking for 15 minutes or until tender, stirring frequently.

2. Add the ginger, orange zest, coriander, and 2 cups of broth. Simmer for 30 minutes.

3. Using an immersion blender (or transfer to a blender/food processor), puree the carrot mixture until smooth. Return to pan (if transferred) and add additional 2 cups broth with milk and half and half. Season to taste with salt and pepper. Cook over medium heat until heated through.

4. Ladle into bowls and garnish with Parmesan cheese and parsley, if desired (I didn't have parsley on hand so I used green onions in the picture!).