Once the broccoli or cauliflower is blanched and the
sauce is made, all you need to do to complete the dish is to
combine them, throw them in a casserole, and top them
with a layer of buttery bread crumbs that will brown and
crisp as the casserole bakes.
NOTE: Use a good melting cheese like American,
Cheddar, Jack, Fontina, young Swiss, Gruyère, Muenster,
young provolone, and/or young Gouda, among others (see
“Cheese Chart,” here–here).