It's a lot of veggies to slice, so I recommend buying a bag of fresh pre-cut veggies if possible. Giant Eagle by me sells bags of broccoli, cauliflower and carrots so I just buy 2 of those. The main differences from the original recipe is I upped the grains so that it's more filling and less empty cheesiness.
Quinoa or Brown Rice- 2 cups
Broccoli florets- 1 1/2 cups
Cauliflower florets- 1 1/2 cups
Carrots- sliced if large, or use baby carrots- 1 1/2 cups
1/2 onion- chopped
Garlic- 2 cloves, minced
Corn Starch- 1 tbsp.
Vegetable Broth- 2 cups
Milk- 2 cups
Cheddar Cheese- 1 cup
Breadcrumbs (Panko or regular)- 1/2 cup
On medium heat, drizzle 1 tbsp olive oil and saute onion until soft, about 4 minutes. Add broccoli, cauliflower and carrots, cook for about 5 minutes, stirring often. Preheat oven to 350.
Add quinoa/rice and garlic and cook 2 minutes more. Stir in corn starch and coat all vegetables.
Stir in vegetable broth and milk, bring to simmer. (Do not boil.) Stir in 3/4 of the cheddar cheese.
Put in oven covered at 350 for 30 minutes.
Remove from oven- top with rest of cheddar and breadcrumbs, bake 5 minutes more.
Let sit 5 minutes before serving.