Vegetables: Wash vegetables and cut cauliflower and broccoli into florets. Peel the potatoes and cut into bite size pieces, peel the carrots and slice into rings. Slice the mushrooms. Parboil all the veggies except mushrooms for 5 minutes and then drain. Place in an oven proof dish and lay raw sliced mushrooms on top.
Sauce: Melt butter in a saucepan then add the flour and beat well with a wooden spoon until smooth. Add a very small amount of milk and beat again until smooth, continue adding small amounts of milk and beating until all the milk has been added. Add finely diced garlic clove and crushed jalapeno chillies then put on stove on a high heat, stirring constantly to avoid lumping until sauce comes to the boil and thickens. Turn heat down to low and continue stirring for another minute. Remove from heat and pour sauce over vegetables in dish.
Preheat oven to 200 degrees C.
Topping: Run the bread through a food processor until finely crumbed. Sprinkle breadcrumbs over sauce and top that with grated cheese.
Bake for around 30 minutes until topping is golden brown.