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Bring a pot of salted water to boil.
Add cauliflower and broccoli and cook for 5-7 minutes until tender but still firm. Drain well.
Cook the Aromatics:
Heat olive oil in a skillet over medium heat.
Sauté the chopped onion until translucent. Add grated carrot, chopped parsley, and bell peppers. Cook for 5 minutes.
Mix the Veggies:
In a large bowl, combine cooked cauliflower, broccoli, sautéed veggies, and cherry tomatoes.
Make the Batter:
In a separate bowl, whisk eggs, milk, heavy cream, flour, curry powder, salt, and pepper until smooth.
Assemble:
Pour the batter over the veggie mixture and fold gently.
Add grated cheese and mix lightly.
Bake:
Preheat oven to 180°C (350°F).
Transfer the mixture to a greased casserole dish.
Bake for 35-40 minutes until golden on top and set in the center.
Prepare the Sauce:
Mix Greek yogurt, mayonnaise, and minced garlic. Serve on the side or drizzle over the casserole before serving.
Serving and Storage Tips
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