Broccoli and Cauliflower Au Gratin

I have already posted a recipe for Cauliflower Au Gratin (Cauliflower Cheese as it's known in our house) and thought I would just share another variation with you that is also a hit at our house.
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I actually like adding broccoli to the Cauliflower Au Gratin for several reasons. Firstly it adds another vegetable to the plate, which is always a bonus! I am sure all you parents would agree with me on that plus. Secondly, I find the green and white colour combination appealing not to mention that both vegetables compliment each other. And thirdly, my personal reason, is that the broccoli stays warm while you are eating it!! I am not a fan of broccoli served by itself on the plate as it goes cold quite quickly.
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As with the Cauliflower Au Gratin, this is a fairly easy recipe unless you have trouble with the cheese sauce. If the sauce is lumpy, too runny, or too starchy the recipe just doesn't come together. So just take a little extra effort and time while making the sauce to ensure you get the correct result.
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Broccoli and Cauliflower Au Gratin

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Serves 8
Points per serve: 2.5
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cooking spray
1 head of cauliflower
1 head of broccoli
45g butter
3 tablespoons plain flour
3 cups skim milk
60g grated tasty/cheddar cheese
2 teaspoons dijon mustard
ground white pepper
salt
1 slice white bread, made into fine breadcrumbs

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Preheat oven to 180 deg C..Spray a large casserole dish with cooking spray..
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Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer. Repeat with the broccoli and when placing in the casserole dish mix amongst the cauliflower.
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Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese. Pour cheese sauce over the broccoli and cauliflower florets evenly.
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Combine breadcrumbs and remainder of cheese. Sprinkle over the broccoli and cauliflower and spray top evenly with cooking spray.
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Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.