Broccoli and Cauliflower Casserole

Instructions

1. Step 1

   Preheat the oven to 450 F.

2. Step 2

   In a large saucepan, bring the water and 1/2 teaspoon of salt to a boil.

3. Step 3

   Cut the broccoli and cauliflower into equal bite-sized pieces. Trim away or peel the stems, if using, so they will cook at the same rate as the florets.

4. Step 4

   Add the broccoli and cauliflower to the water and cook just until crisp-tender, about 4 to 6 minutes. Drain the vegetables, reserving the cooking liquid. Place the drained vegetables into a shallow 2-quart baking dish.

5. Step 5

   Transfer the cooking liquid to the bowl. Add the milk and stir to combine.

6. Step 6

   In the saucepan, melt 3 tablespoons of butter over medium heat.

7. Step 7

   Blend in the flour, stirring until smooth and bubbly. This makes a roux for the sauce.

8. Step 8

   Cook, stirring, for 2 minutes. Gradually stir in milk and vegetable broth mixture.

9. Step 9

   Cook, stirring constantly, until thickened and smooth. Season to taste with the salt, pepper, and nutmeg.

10. Step 10

    Pour the sauce over the broccoli and cauliflower and stir gently to coat the vegetables with the sauce.

11. Step 11

    Melt the remaining 2 tablespoons of butter in the saucepan.

12. Step 12

    Combine the melted butter with the breadcrumbs, Parmesan cheese, and paprika. Toss to blend ingredients, and sprinkle over the vegetables.

13. Step 13

    Bake the casserole in the preheated oven for about 20 minutes, or until casserole is bubbly and the bread crumbs are lightly browned.

14. Step 14

    Remove the casserole from the oven and serve immediately.