1 1/2 lbs. cauliflower, cut into florets
1 ½ lbs. broccoli, cut into florets
2 tbsp. butter
3 tbsp. all-purpose flour
2 cups skim milk
3/4 cup grated Gruyere
1/2 cup grated white sharp cheddar cheese
1/2 cup plain bread crumbs or panko bread crumbs
Preheat the oven to 375F.
Cook the cauliflower and broccoli florets in a large pot of boiling water for 5 to 6 minutes, drain.
In a medium-sized saucepan, melt 2 tablespoons of butter over low heat. Add the flour, stirring constantly with a spoon or whisk. Pour the milk into the flour mixture, whisk a few times and then bring it to a boil. Once it’s boiling, whisk constantly for 1 minute.
Turn the heat off and add a teaspoon of salt, ½ teaspoon of pepper, and both the grated gruyere and white cheddar. Whisk together until cheese is completely melted.
Pour 1/3 of the sauce in the bottom of an Emile Henry Modern Classics Medium Rectangular Baker.
Transfer the cauliflower and broccoli to the baker and pour the remaining sauce over the florets. Sprinkle the bread crumbs or panko on top.
Bake for 25 to 30 minutes, until the top is nicely browned. Serve warm.