Broccoli and Cauliflower Casserole

 1 (2 lb) head cauliflower, trimmed and cut into 1-inch florets

1 lb broccoli florets cut into 1-inch pieces

1/4 cup unsalted butter, divided

2 Tbsp all-purpose flour

2 cups whole milk

2 oz reduced-fat cream cheese, at room temperature

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground pepper

1/4 tsp salt

1 cup shredded sharp white Cheddar cheese

3/4 cup Panko breadcrumbs

1/4 cup grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Coat a 2 quart baking dish with cooking spray; set aside.

2.  Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil.  Add cauliflower florets first, then top with broccoli florets; steam, covered , until slightly tender, about 6 minutes.  Remove the vegetables from the pot; set aside.  Discard the water and clean the pot.

3.  Heat 2 Tbsp butter in the pot over medium heat.  Add flour and cook, stirring constantly, until nutty, about 1 minute.  Gradually stir in milk, whisking constantly, until simmering.  Whisk in cream cheese, garlic powder, pepper and salt.  Cook, and gradually add Cheddar, whisking until melted after each additon.  Remove from heat.  Add the broccoli and cauliflower to the sauce and stir to coat.  Transfer to the prepared baking dish.

4.  Microwave the remaining 2 Tbsp butter in a medium microwaveable bowl on high until melted, about 25 seconds.  Stir in Panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes.  Let stand for 5 minutes before serving.

Serves 8