Prep time: 20 min | Cook time: 30 min | Ready In: 50 min
1 cauliflower head
1 broccoli head
1/2 cup butter
1 onion, diced
2 garlic cloves, minced
1/4 cup flour
2-1/2 cups chicken broth
4 oz. cream cheese (at room temperature)
1/4 teaspoon seasoned salt
salt and pepper, to taste
1/4 paprika, plus more for sprinkling
1/3 cup breadcrumbs
1-1/2 cups monterey jack cheese, shredded
Preheat the oven to 375 degrees.
Break the cauliflower and broccoli into very small florets. Steam them over simmering water until slightly tender, 3-4 minutes. Melt 6 tablespoons of butter in a large skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes. Sprinkle in the flour and stir together to cook for a minute or so. Pour in the broth, stirring constantly. Cook the sauce until it begins to thicken, about 3 minutes. Add the cream cheese and stir until it melts completely. Then mix in the seasonings. Turn off the heat and set the sauce aside.
In a small bowl, combine the bread crumbs and the remaining 2 tablespoons melted butter. Blend with a fork. To assemble the casserole, butter a 2 quart baking dish and add half the veggie mix. Pour half the sauce over top, top with half the cheese and dust with paprika. Repeat another round of veggies, sauce and paprika, Then top with the buttery breadcrumbs.
Bake for 25-30 minutes, until the breadcrumbs have browned and the edges are bubbling. Serve hot!