Preheat the oven to 375°F (190°C).

Cut broccoli and cauliflower into bite-sized florets and steam for 3-4 minutes until bright green yet crisp. Drain and set aside.

In a large skillet, melt 3 tablespoons of butter, add chopped onion and minced garlic, and sauté for 3-4 minutes until translucent.

Sprinkle ¼ cup of flour over the mixture, whisk for 45 seconds, then add 2 cups of chicken broth, whisking until thickened.

Lower heat and add 8 ounces of cream cheese, stirring until melted. Season with salt, pepper, seasoned salt, and paprika to taste.

Combine 1 cup of breadcrumbs with 2 tablespoons of melted butter in a small bowl.

In a greased casserole dish, layer half of the broccoli and cauliflower, half of the cheese sauce, and half of the grated cheese. Repeat and finish with breadcrumbs.

Bake for 25-30 minutes until cheese is bubbling and topping is golden brown.