Cauliflower and Broccoli Veggie Casserole

INGREDIENTS:

For the Veggies:

1 medium head cauliflower, cut into florets

1 medium head broccoli, cut into florets

2 tablespoons olive oil (or butter)

Salt and pepper, to taste

2 cloves garlic, minced (optional, for extra flavor)

For the Sauce:

2 cups shredded cheddar cheese (or a mix of cheeses like mozzarella and Parmesan)

1/2 cup milk (or almond milk for a dairy-free option)

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard (optional, for tanginess)

1/4 teaspoon nutmeg (optional, for depth of flavor)

For the Topping:

1/2 cup panko breadcrumbs

2 tablespoons melted butter

Freshly grated Parmesan cheese (about 1/4 cup)

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

In a large bowl, toss the cauliflower and broccoli florets with olive oil, salt, pepper, and minced garlic (if using). Spread them out evenly on a baking sheet lined with parchment paper.

Roast in the preheated oven for 15-20 minutes, or until tender and lightly browned around the edges. Set aside.

Step 2: Make the Cheesy Sauce

In a saucepan over medium heat, whisk together the flour and milk until smooth. Cook for 1-2 minutes, stirring constantly, until slightly thickened.

Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until melted and smooth.

Stir in the Dijon mustard and nutmeg (if using) for added flavor. Remove from heat and set aside.

Step 3: Assemble the Casserole

Grease a 9×13 inch baking dish with butter or cooking spray.

Layer the roasted cauliflower and broccoli in the bottom of the dish.

Pour the cheesy sauce evenly over the vegetables, ensuring everything is coated …