Break the broccoli and cauliflower into small florets, cutting off the thick stalks. Steam for 3 to 4 minutes until broccoli is bright green, then set aside.

In a large skillet, melt 6 tablespoons of butter. Add onion and garlic, and sauté until onion is translucent, about 3 to 4 minutes.

Sprinkle flour over the mixture, whisk to combine, and cook for 45 seconds. Pour in broth while whisking constantly, and cook until sauce thickens.

Reduce heat to low, then add cream cheese, salt, pepper, seasoned salt, and paprika. Stir until smooth and adjust seasonings to taste, keeping warm.

In a small bowl, combine breadcrumbs and 1 tablespoon of melted butter, then set aside.

Layer half the broccoli and cauliflower in a casserole dish, pour on half of the cream sauce, and sprinkle on half of the cheese.

Repeat with another layer of broccoli, sauce, and cheese. Finish with a sprinkling of breadcrumbs.

Bake in a preheated oven at 375°F until cheese is melted and bubbly, and breadcrumbs are golden brown, about 25 to 30 minutes.

Serve warm.