Preheat your oven to 400°F (200°C).

Heat 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped cauliflower, minced garlic, and sliced shallots, seasoning with a pinch of coarse salt. Cook for about 10 minutes until the cauliflower is tender and the shallots are translucent.

Sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring well to coat. Gradually pour in 2 cups of skim milk while continuously stirring. Bring to a boil, then reduce heat and simmer for 15 minutes until thickened.

Let the saucepan cool for 5 minutes, then transfer the mixture to a blender with a pinch of freshly grated nutmeg and half of the pecorino cheese. Blend until smooth.

Boil salted water in a large pot and cook the medium multigrain pasta shells for about 5 minutes until slightly tender. Drain and return to the pot.

Add the sliced smoked ham and fresh broccoli to the cooked pasta. Pour in the creamy cauliflower sauce from the blender, stirring gently to coat each shell.

Transfer the mixture to a greased baking dish, spreading evenly. Sprinkle remaining pecorino cheese on top.

Bake in the preheated oven for 30 minutes until the cheese is bubbling and edges are golden.

For a crispy topping, broil for 1-2 minutes, keeping an eye on it to avoid burning.

Let it rest for about 5 minutes before serving. Prepare additional toppings if desired.

Top with toasted whole-wheat panko breadcrumbs before serving. Enjoy warm.