Adapted from Barefoot in Paris

Ingredients

• 1 head cauliflower, cut into large florets
• 1 head broccoli, cut into large florets
• 4 Tbs. butter (divided into 2 Tbs)
• 3 Tbs. AP flour or cornstarch for Gluten Free
• 2 cups hot milk
• Kosher Salt
• 1/2 tsp black better
• 1/4 tsp grated nutmeg
• 1/2 cup grated parmesan
• 1/2 cup grated baby swiss
• 1/2 cup grated muenster
• 1/4 cup bread crumbs

Directions

1. Preheat oven to 375 (F).  Meanwhile, cook florets in a large pot of boiling salt water until tender but firm (5 min), drain.
2. Add 2 cups of milk in a saucepan.  Meanwhile, melt 2 Tbs of butter in a second saucepan over low heat.  Add flour, stirring constantly for 2 minutes, making a rue.
3. Pour hot milk into the rue and stir until it comes to a boil.  Boil, whisking constantly, until thickened.  Off the heat add a large pinch of salt, pepper, nutmeg and 1/2 cup of cheese.
4. Pour about 1/3 of the sauce into the bottom of a baking dish, filling the dish with the drained florets.  Spread remaining sauce on top and sprinkle with the remaining cheeses and breadcrumbs.
5. Drizzle 2 Tbs. melted butter of the top.  Bake for 25-30 minutes until browned.