Cauliflower Broccoli Bake

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• 1 pound broccoli florets
  Ingredient note

  Source: 1 pound broccoli florets
• 1 pound cauliflower florets
  Ingredient note

  Source: 1 pound cauliflower florets
• 3 tablespoons garlic flavored olive oil (divided, you can also use regular olive oil)
  Ingredient note

  Source: 3 tablespoons garlic flavored olive oil (divided, you can also use regular olive oil)
• 1 each large yellow onion (thinly sliced)
  Ingredient note

  Source: 1 large yellow onion (thinly sliced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• As Needed salt
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste)
• 1 cup shredded cheddar cheese (divided)
  Ingredient note

  Source: 1 cup shredded cheddar cheese (divided)
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 12 ounces can fat free evaporated milk
  Ingredient note

  Source: 12 ounces can fat free evaporated milk
• ½ teaspoon Dijon mustard
  Ingredient note

  Source: ½ teaspoon Dijon mustard
• 0.5 teaspoon smoked paprika (or to taste)
  Ingredient note

  Source: ¼ to ½ teaspoon smoked paprika (or to taste); upper source range endpoint used for shopping.
• ¼ cup shredded mozzarella cheese
  Ingredient note

  Source: ¼ cup shredded mozzarella cheese

1. Prep for baking. Preheat oven to 400˚F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
2. Steam the vegetables. In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
3. Sauté. Wipe out the skillet, add 2 tablespoons olive oil, and heat over medium-high heat. Add onions and cook for 2 to 3 minutes or until softened.
4. Add the garlic and veggies. Stir in the minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden. Remove from heat and transfer the vegetables to the baking dish; set aside.
5. Prepare the cheese sauce. Wipe the skillet and add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, cornstarch, evaporated milk, mustard, salt, pepper, and paprika.
6. Cook over low heat. Stir constantly with a whisk, until melted and thickened, about 2 minutes.
7. Combine. Pour the cheese sauce over the broccoli and cauliflower; stir to combine. Sprinkle the remaining cheeses over the top.
8. Bake. Bake for 20 minutes or until lightly browned and bubbly. Remove from oven and let stand 5 to 8 minutes, then serve.