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1. Preheat the oven to 375u00b0F.
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2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
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3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
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4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
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5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
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6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
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7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
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The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.
