Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.

Blend: Blend the softened cauliflower with the eggs and 3 tbsp of oil until smooth and creamy.

Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.

Sauté: Heat 4 tbsp of oil in a pan. Sauté the onions, carrots, and mushrooms until tender.

Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the mixture is well combined and the flavors meld.

Grease the Dish: Grease a baking dish with 3 tbsp of oil.

Layer: Spread the cauliflower puree evenly in the dish.

Top: Top with the sautéed vegetable mixture and sprinkle with grated cheese.

Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden and bubbly.