1 lb. cauliflower florets
1 cup gluten free panko crumbs
¼ cup melted butter
1 tsp. thyme
1 tsp. oregano
1 tbsp. smoked paprika
½ tsp. cayenne
1 tsp. black pepper
½ lb. Velveeta cheese, cubed
¼ lb. Camembert cheese, cubed
In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
Drain and place immediately in ice water. Drain again and place on paper towels to dry.
In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne and black pepper. Mix until well combined. Set aside.
Preheat oven to 450F. In a medium sized casserole dish (8×11″) sprayed with cooking spray, add the broccolli, cauliflower, Velveeta and Camembert. Top with the panko crumb mixture. Wrap with foil and bake for 15-20 min.
Remove the foil in the last 5 minutes to brown topping. Let rest 5 min. before serving.