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1
Preheat oven to 400 degrees.
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2
Cut or pull florettes from broccoli stem or stems.
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3
Each should be about 2 inches or slightly less in height.
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4
There should be about 6 cups.
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5
Cut cauliflower into equal-size florettes.
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6
There should be about 6 cups.
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7
Bring enough water to the boil to cover broccoli when added.
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8
Cook until tender but still resilient to the bite, about three minutes.
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9
Remove broccoli with slotted spoon and set aside in strainer.
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10
Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite.
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11
Remove cauliflower but reserve one-half cup of the cooking liquid.
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12
Melt butter in saucepan and add flour, stirring with wire whisk.
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13
When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk.
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14
When thickened and smooth add nutmeg, cayenne, salt and pepper.
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15
Remove from heat and beat in egg yolk and 1/2 cup cheese.
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16
Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal).
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17
Arrange broccoli and cauliflower pieces alternately for color.
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18
Spoon cheese sauce over all.
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19
Sprinkle with remaining cheese.
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20
Place on middle shelf of oven and bake 20 minutes or until golden brown on top.
