Broccoli-cauliflower casserole from The Pioneer Woman is a good recipe that showcases both of these vegetables with a creamy, cheesy sauce and a crunchy bread crumb topping. The recipe serves eight people and can be made in 40 minutes.
To make broccoli-cauliflower casserole, break one head of broccoli and one head of cauliflower into florets. Cut off the stalks as you go, then steam the florets for approximately three to four minutes and set them aside. Melt 6 tablespoons of butter in a large skillet and add half of a chopped medium onion and two cloves of minced garlic. Cook until the onions are slightly translucent, then sprinkle 1/4 cup of flour into the pan, whisking to combine. Pour in 2 1/2 cups of chicken broth, whisking constantly, and cook until the sauce thickens.
Reduce the heat to low and add 4 ounces of softened cream cheese, 1/4 teaspoon salt, 1/2 teaspoon of black pepper, seasoned salt to taste and 1/4 teaspoon of paprika. Stir until the sauce is smooth and warm. Place half of the broccoli and cauliflower in a small casserole dish, pour half the cream sauce over it, then top with approximately 3/4 cup of grated Monterey Jack cheese. Sprinkle some paprika on the cheese, then repeat the layers. Top the casserole using 1 tablespoon of melted butter mixed with 1/3 cup of seasoned, crushed bread crumbs. Bake for 25 to 30 minutes at 375 degrees Fahrenheit.