Bucatini and Cauliflower Casserole

A favorite way to eat cauliflower.

1 lb. bucatini pasta
2-3 oz. prosciutto ham (unsliced)
3 tbsp butter
1/4 cup bechamel sauce
1/4 cup grated parmesan cheese
1 cauliflower
2 fresh tomatoes (roma, preferably)
1 onion
1 cube meat bouillon
salt, pepper

Dice the prosciutto and saute' in the butter with the sliced onion. Steam the cauliflower briefly in a separate pan. Cut off the cauliflower tips and add to the saute'd prosciutto with salt and pepper. Continue cooking at a low flame, add the tomatoes cut into cubes, and add the bouillon broth. Bring a pot of salt water to a boil and add the bucatini. Drain when done. Place on a serving dish and add the cauliflower sauce. Add the bechamel sauce and sprinkle grated parmesan cheese before serving. Serves four.