Preheat the oven to 375°F.
In a large pot, boil the cauliflower for 2 minutes, then add the broccoli and cook for another 2 minutes until tender-crisp. Drain well.
4 cups cauliflower florets, 4 cups broccoli florets
In a deep skillet, melt 3 tablespoons of butter. Add the flour and stir until smooth. Gradually whisk in the milk over medium heat until the mixture thickens and starts to bubble.
3 tablespoons butter, 1 cup milk, 2 tablespoons all-purpose flour
Stir in the cream cheese, paprika, salt, nutmeg, pepper, and garlic, then remove from heat. Mix in ¼ cup of cheddar cheese and ¼ cup of mozzarella. Toss this sauce with the cooked broccoli and cauliflower.
3 ounces cream cheese, ½ teaspoon smoked paprika, ¼ teaspoon salt or to taste, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ cup mozzarella, 1 pinch grated nutmeg, ¼ cup sharp cheddar cheese
Spread the veggie mixture in an even layer in a 2-quart (or 9x9) baking dish. Top with the remaining ½ cup of mozzarella, ½ cup of cheddar, and 2 tablespoons of breadcrumbs.
½ cup mild cheddar, ½ cup mozzarella, 2 tablespoon breadcrumbs
Bake at 375°F for 20-25 minutes, or until bubbly and heated through. Garnish with parsley. Enjoy!
chopped parsley
