Step 1

Heat oven to 425°F and set the oven rack to middle position.

Step 2

Spray a 2-quart (11xcasserole dish with nonstick cooking spray.

Step 3

Tear each slice of bread into 4 pieces.

Step 4

Place the bread, butter, salt, pepper and herbs in a food processor fitted with the metal blade. Process until coarse crumbs form, about ten 1-second pulses. Set aside.

Step 5

Trim the cauliflower and broccoli into ¾-inch florets. If using broccoli stalks, use only ½-inch of stalk next to the floret.

Step 6

Fill a Dutch oven or stockpot 2/3rds full with water. Add 1-tablespoon salt and bring the water to a boil. Stir the boiling water and add the cauliflower and broccoli. Cook until the vegetables have a slight bite, 3-4 minutes and drain.

Step 7

Heat a large skillet over medium heat. Add butter and cook just until foaming subsides.

Step 8

Add onion and cook until softened and translucent, 2-3 minutes.

Step 9

Add garlic and cook 30 seconds.

Step 10

Sprinkle the flour over the onion/garlic mixture; stir and cook about 1 minute.

Step 11

Reduce the heat to medium-low and whisk in the cream and broth (or wine). While stirring, bring to a boil.

Step 12

Reduce heat to low and add nutmeg, salt, red pepper flakes, dry mustard, and black pepper. Cook (and stir) just until mixture has thickened a little.

Step 13

Add both cheeses and stir until cheese is melted.

Step 14

Remove from the heat and add the cauliflower and broccoli; stir gently to coat the vegetables

Step 15

Transfer cauliflower/broccoli mixture to the prepared dish and sprinkle with the breadcrumb topping.

Step 16

Bake at 425°F for 15-20 minutes or until the sauce bubbles around the edges and the top is golden brown. Serve immediately.

Step 17

Enjoy!