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Well, if you've read the title you already know everything there is to know about this dish so we might as well just go on home. What ever happened to creative naming?
This is why Hubby hates watching movies with me. He says I've ruined him because I approach what I watch with such a critical eye. Bad acting and script, yes, we all dislike those things (I hope), but what makes me cringe even more is bad editing in an otherwise good movie or television show.
For instance, have you seen Red Dawn? Russia invades a small U.S. town and the high school kids fight back? It's actually a pretty decent, fun movie. But what I really remember is the scene in which Patrick Swayze is crying and blows an amazingly disgusting snot bubble. The camera catches it close up and the thing isn't edited out. Gag.
When we watch movies, I'm constantly pointing out stuff like the hole from Bratt Pitt's pierced ear (A River Runs Through It), the reflection of the cobra in the glass separating it from Harrison Ford (Raiders of the Lost Ark), and miscellaneous editing bloopers like clothing and body positions changed from one shot to the next. I don't understand why this stuff isn't caught and taken care of.
I do the same to Hubby when I come across recipe titles like this one. I'll wave the magazine in front of him and proceed with full rant about the process (or lack thereof) involved in giving recipes their titles. Is this really as creative as the writers at Martha Stewart Living could get when coming up with a name for this dish?
The Process
Since you already know everything that goes into this dish, there's no need to re-hash. Instead, I'll just point out a few things that I might have overlooked when I made the dish.
First, under cook the pasta. Because you'll be doing other things, it's easy to forget about that bubbling pot and the next thing you know, ten minutes have gone by. The shells only need five minutes. They'll finish cooking in the oven.
Second, it's really hard to cook dry ingredients like cauliflower, shallots and garlic in just a little olive oil for ten minutes and not have them start to brown. And, if they do start to brown, they'll also start to get a little bitter. Keep the heat nice and low. If browning even seems to be starting, add a tablespoon of water.
Finally, unless you're really good at doing that flippy thing with a skillet, when you're toasting the panko crumbs, be very careful or just use a wooden spoon to move them around. It really does make a mess.
The Verdict
Even though I think the idea of incorporating cauliflower into a sauce is wonderful this didn't go over well at our table. It received a thumbs down from Hubby, who isn't a big cheese person at the best of times and very much not with the hard Italian cheeses that have more tang and sharpness to them (he says they smell like feet).
Dudette said the dish was ok and ate her way through her plateful, but something about it kicked her gag reflex in and she was done. I thought this was passable, but there is something that gives a bitter undertone to the casserole that wasn't enjoyable. I tasted the cauliflower sauce prior to adding the cheese and it was fantastic, so yes, I think it was the addition of the cheese.
What I'd Do Different Next Time
I'd replace the pecorino in the sauce with a less pungent cheese, maybe something as mild as Mozzarella, and then sprinkle a half cup of the pecorino on top.
Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce - print this recipe
from Martha Stewart Living, February 2012
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 and freshly 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 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)
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.
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.
Preheat oven to 400 degrees. 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, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
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