Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Meanwhile, place broccoli and cauliflower florets in a steamer basket (one that will fit over the pot that you will be using). Next, place a few inches of water in a pot and place the steamer basket over it. Bring water to a boil, cover veggies with the steamer basket lid and steam veggies for 6 to 8 minutes or until just tender crisp. Set aside.Note: The veggies will soften a little as they bake, but still have a little bite/crunch. If you want them more well done, steam for a little longer before baking.

Step 3

Then, in a heavy-bottomed saucepan over medium heat, melt 1/4 cup (or 4 tablespoons) of butter.

Step 4

Stir in flour to form a paste and cook, stirring, for 1 to 2 minutes.

Step 5

About 1/4 cup at a time, stir in milk. Keep stirring until thickened and the mixture coats the back of a spoon. Don't add more milk until the previous batch has thickened. This could take about 8 to 10 minutes or so until your sauce is made.

Step 6

Stir in garlic powder, salt, onion powder, black pepper and nutmeg.

Step 7

Off heat, stir in 1/2 cup (2 ounces) of the shredded cheese and mix until incorporated.

Step 8

Stir in broccoli and cauliflower florets, stirring to coat.

Step 9

Grease a 9 to 10-inch baking pan (or a baking pan of roughly the same size) with remaining 1 tablespoon of butter.

Step 10

Pour in broccoli/cauliflower mixture and spread out into an even layer.

Step 11

Top with remaining 1 cup (or 4 ounces) of shredded cheese and bread crumbs.

Step 12

Bake for 35 to 40 minutes or until bubbly and the cheese has melted.

Step 13

Garnish, if desired, with freshly chopped chives. Serve and enjoy!