Preheat your oven to 375°F (190°C).

Wash the cauliflower and broccoli, then cut them into small florets. Steam or boil them until just tender, about 5-7 minutes. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and sliced carrot, sautéing until the onion is translucent and the carrot is tender.

Add the chopped bell peppers to the skillet and cook for an additional 3-4 minutes.

In a large mixing bowl, combine the steamed cauliflower, broccoli, sautéed vegetables, and cherry tomatoes. Season with salt, black pepper, and curry powder to taste.

Drizzle with olive oil and add 2 tablespoons of milk. Mix everything thoroughly to ensure the vegetables are evenly coated with the seasonings.

Transfer the mixture to a casserole dish, spreading it out evenly.

Bake in the preheated oven for 20-25 minutes, until the vegetables are fully cooked and slightly golden on top.

Remove from the oven and let it cool for a few minutes before serving.