Preheat oven to 375˚F. Generously spray 9x13 baking dish with cooking oil and set aside.
In a large sauté pan or pot bring 5 to 6 cups of salted water to a boil. Add the cauliflower florets and brussel sprouts to the boiling water; cover and cook over high heat for 5 minutes, or until veggies are crisp tender. The larger the veggies, the longer it will take to cook.
Drain the vegetables in a colander and set aside.
In a large skillet melt 2 tablespoons butter set over medium heat. Whisk in the cornstarch; cook for 2 minutes, whisking constantly.
Slowly pour in the milk, then the heavy cream; continuously whisk until smooth. Increase heat and bring mixture to a boil; continue to whisk for 3 to 4 minutes, or until mixture is thickened.
Remove from heat and stir in swiss cheese and parmesan cheese. Season sauce with Italian seasoning, salt, pepper, and garlic powder; continue to stir with the whisk until all is well combined. Taste for salt and adjust accordingly.
Transfer prepared veggies to the baking dish. Pour the sauce over the veggies; gently stir to combine. Sprinkle the top with pork rind panko crumbs. Spray olive oil cooking spray over the crumbs.
Bake, uncovered, for 30 to 35 minutes, or until top is golden brown and mixture is bubbling on the sides.
Remove from oven and let stand 10 minutes. Garnish with chopped parsley. Serve.