Prepare the Cauliflower: Start by washing and cutting the cauliflower into florets. Bring 1.5 liters of water to a boil in a large pot, add 1 teaspoon of salt, and then carefully add the cauliflower florets. Boil them for about 8-10 minutes until slightly tender but not fully cooked. Drain and set aside.

Prepare the Vegetables: Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent. Next, add the chopped mushrooms, green and red peppers, grated carrot, and chopped tomatoes. Sauté for about 5-7 minutes until all the vegetables are tender and well combined.

Season the Vegetables: Once the vegetables are cooked, add 1 teaspoon of salt, 1 teaspoon of mint, 1 teaspoon of red pepper flakes, and 1 teaspoon of black pepper. Stir well to ensure the spices are evenly distributed throughout the vegetable mixture.

Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, flour, and milk until smooth. This mixture will help bind the cauliflower and vegetables in the casserole.

Assemble the Casserole: Preheat your oven to 180°C (356°F). In a large baking dish, arrange the boiled cauliflower florets. Pour the sautéed vegetables evenly over the cauliflower. Then, drizzle the egg mixture over the top to help bind the ingredients together.

Top with Cheese: Sprinkle the shredded cheddar cheese over the top of the casserole, ensuring that it covers the entire surface for a rich, cheesy crust.

Bake: Place the assembled casserole in the preheated oven and bake at 180°C (356°F) for 20 minutes, or until the cheese is melted, bubbly, and golden brown.

Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with a sprinkle of extra fresh herbs like mint or parsley if desired.