Cauliflower and broccoli gratin

Breadcrumbs

• 1 garlic clove
• 2 slices bread, torn in pieces (approx. 100 g)
  of 100 g gluten-free bread, torn in pieces
• 10 g fresh parsley, (approx. 1 small handful)
• 50 g Parmesan cheese, cut in pieces (3 cm)

Béchamel Sauce

• 40 g butter, cut in pieces
  of 40 g olive oil
• 40 g plain flour
• ¼ - ½ tsp salt
• ½ tsp ground nutmeg
• 500 g milk

Vegetables

• 500 g water, for steaming
• 150 - 300 g cauliflower florets, cut in pieces (2-3 cm)
• 150 - 300 g broccoli florets, cut in pieces (2-3 cm)