2 (16 oz) packages fresh broccoli and cauliflower florets (I just used 1/2 head of fresh broccoli) 1 ½ cups mayonnaise (can use low-fat if desired) 1 cup (4 oz) shredded cheddar cheese (can use low fat) 1 (3 oz) package shredded Parmesan cheese (I shredded a guesstimate) 4 green onions, sliced 2 Tablespoons Dijon mustard (didn't have any on hand-how did that happen-used 1/2 tsp of dry mustard) 3 Tablespoons Italian-seasoned breadcrumbs
Preheat oven to 350. Arrange florets in a steamer basket over boiling water. Cover and steam for 6-8 minutes or until crisp-tender. Drain well (or steam in microwave.
Arrange florets in a lightly greased 2 qt baking dish.
Stir together mayonnaise and next 5 ingredients. Spoon over florets, and sprinkle with breadcrumbs.
Bake at 350 for 20-25 minutes or until golden brown.
Source: Southern Living 1001 Ways To Cook Southern
I used to steam broccoli & cauliflower, then make a cheese sauce, served in a separate sauceboat, to be added as desired at the table. This is so much easier for holiday meals, but when my family first saw it, they weren't pleased that I had changed something, now they love it. Who says you can't change traditions?