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1
Divide cauliflower into florets.
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2
Cut carrots diagonally into 1/4 inch slices.
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3
In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
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4
Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
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5
Measure and remove 1/2 cup cooking liquid.
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6
For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
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7
Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
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8
Stir in salt, pepper and nutmeg.
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9
Blend in cheese.
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10
Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
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11
Recipe can be prepared ahead to this point; bring to room temp before baking.
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12
For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
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13
Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
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14
Broil for 2-3 minutes to crisp and brown topping and serve immediately.
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15
You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.
