Cauliflower, Broccoli, and Spinach Baked in Béchamel Sauce

2½ cups cauliflower florets

2½ cups broccoli florets

12 ounces baby spinach leaves

6 T. (¾ stick) butter

½ cup flour

⅔ cup milk

⅔ cup Parmesan cheese, shredded

Cook the cauliflower and broccoli in a large pot of boiling water for 5 minutes; drain, reserving ⅔ cup of the cooking liquid. Place the cooked vegetables in a large mixing bowl and let cool.

Rinse the spinach and immediately place it in a large skillet set on medium-high heat. Stir as needed, cooking the spinach just until it wilts; drain spinach. When cool enough to handle, squeeze the spinach to release more liquid and then chop.

In a heavy pot, melt the butter. Add flour and, stirring constantly, gradually add the milk and reserved vegetable cooking liquid. Continue to cook and stir until the sauce boils and thickens. Remove from heat; stir in cheese, stirring so it mostly melts, and then stir in the chopped spinach.

Coarsely crumble the cauliflower and broccoli in the large bowl. Add the spinach cheese sauce, and then add salt and pepper to taste and spoon the mixture into a buttered baking dish.

Bake in a preheated 350° oven for 25 minutes or until bubbly and lightly browned on top.

Serves 8 to 10.