Instructions

Preheat the oven to 375?F.
†
Fill a large pot three-quarters full with water and add 1 teaspoon of the salt. Bring to a boil over high heat. Add the cauliflower and cook until just tender, 8 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a colander. Rinse under cold running water until cool. Drain well.
†
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
†
Butter a 15 x 10-inch baking dish (or 2 smaller dishes) with 2 teaspoons of the butter. Arrange the cauliflower evenly in the dish, then arrange the broccoli on top.
†
Melt the remaining 8 tablespoons butter in a heavy medium saucepan over medium heat. Whisk in the flour and cook, whisking, until the roux is a blond color, about 3 minutes. Add the remaining 2 teaspoons salt and the cayenne. Gradually whisk in the milk and whisk constantly until the mixture boils and thickens, about 4 minutes. Whisk in the cheese until it melts.
†
Pour the cheese sauce over the cauliflower and broccoli, and gently rap the dish on the countertop to remove any air bubbles.
†
Combine the bread crumbs, Essence, and olive oil in a small bowl, mixing well. Spoon the mixture evenly over the top of the vegetables.
†
Bake until golden brown, about 30 minutes. Serve hot.
†
Yield: 6 to 8 servings