Crispy Topped Brussels Sprouts And Cauliflower Gratin

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4 cups cauliflower florets (about 1 pound)

4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)

1 1/10 ounces all-purpose flour (about 1/4 cup)

1 1/2 cups 1% low-fat milk

2/3 cup half-and-half

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly ground nutmeg

4 slices center-cut bacon, chopped

2 cups chopped Vidalia or other sweet onion

3 garlic cloves, minced

Cooking spray

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

1/4 cup panko (Japanese breadcrumbs)

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