Clean broccoli, cauliflower and Romanesco, wash and divide into small florets. Cook in boiling salted water for about 3 minutes. Drain and let drain well.
Coarsely grate the cheese. Bring cream and milk to the boil. Melt approx. 250 g cheese while stirring. Season to taste with salt, pepper and nutmeg. Mix the remaining cheese and breadcrumbs.
Spread the vegetables in a greased casserole dish. First pour over the cheese cream, then sprinkle with the crumb mixture. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes. Baguette tastes good with it.