Prepare the vegetables: Preheat your oven to 180°C (350°F). Steam or blanch the cauliflower and broccoli florets until just tender (about 5 minutes for broccoli and 7 minutes for cauliflower). Drain and set aside to cool slightly.
Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Add the diced zucchini, grated carrots, and sliced mushrooms to the pan and cook for another 5-7 minutes, until the vegetables are tender and the mushrooms release their moisture. Season with salt, pepper, and dried thyme or Italian seasoning.
Make the creamy sauce: In a medium saucepan, melt the butter over medium heat. Add the heavy cream (or milk) and bring it to a simmer. Stir in half of the shredded cheese and Parmesan cheese, continuing to stir until the sauce is smooth and creamy. Add salt and pepper to taste, then remove from heat.
Assemble the casserole: In a large mixing bowl, combine the steamed cauliflower and broccoli, sautéed vegetables, and the creamy cheese sauce. Gently mix everything together until well coated.
Bake the casserole: Transfer the vegetable mixture into a greased 9×9-inch baking dish. Sprinkle the remaining shredded cheese and breadcrumbs over the top. Dot the top with small pieces of butter for added richness. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Serve and enjoy: Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy this veggie-packed casserole as a side dish or a main course.
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