I made this for Thanksgiving dinner and thought it was super delicious. Its a vegetable indulgence, if you will....and I mean that in that its not necessarily low-fat. But, its a great vegetable dish for a nice dinner because you can make it ahead of time and it can sit on the counter for a good amount of time while you pull the dinner together and still taste fresh and not soggy. I didn't use the breadcrumb and butter topping (save the calories and time!) and it was still fantastic, so its not a necessary step.
1-1/2 cup Grated Monterey Jack Cheese, More To Taste
1 Tablespoon Butter (optional)
1/3 cup Seasoned Breadcrumbs (optional)a
Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
(Optional topping) In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
Mix and layer the broccoli and cauliflower in a large casserole dish. Pour on the cream sauce, then sprinkle on the cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.