Step-by-Step Instructions

• Begin by preheating your steam basket over boiling water. Cut the broccoli and cauliflower into bite-sized florets, ensuring they are uniform for even cooking. Steam the florets for about 3-4 minutes until they turn vibrant green and are slightly tender but still crisp. Drain the vegetables and set them aside to cool slightly while you prepare the sauce.
• In a large skillet over medium heat, melt the 6 tablespoons of butter. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until fragrant and translucent. Sprinkle in the flour, whisking continuously for another minute. Gradually pour in the chicken broth, stirring until the sauce thickens. Mix in the cream cheese, Monterey Jack, paprika, salt, and pepper, stirring until the sauce is smooth and creamy.
• Grease a 9x13 inch casserole dish with a bit of butter. Begin layering with half of the steamed broccoli and cauliflower at the bottom. Next, pour half of the creamy cheese sauce over the vegetables, followed by half of the shredded Monterey Jack. Repeat the layering process, finishing with a layer of breadcrumbs on top, ensuring they are evenly distributed.
• Cover the casserole dish with aluminum foil and place it in a preheated oven set to 375°F (190°C). Bake for 25-30 minutes, or until the cheese is bubbling and the breadcrumbs are golden brown. For extra crunch, remove the foil for the last 5 minutes of baking.
• Once baked, remove the casserole from the oven and let it rest for a few minutes. For a beautiful finish, sprinkle some extra paprika or fresh herbs on top before serving.