Preparation:

1. Preheat and Prep: Begin by preheating your oven to 180°C (350°F). Lightly grease a baking dish with olive oil.
2. Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets, blanching them for about 2-3 minutes until they are just tender. Drain well and transfer to the prepared baking dish.
3. Sauté: In a skillet, heat a splash of olive oil over medium heat. Sauté the onion, carrot, and garlic until they’re soft and fragrant. This mixture adds layers of flavor to the dish. Spread this sautéed mix evenly over the blanched cauliflower and broccoli.
4. Mix the Batter: In a bowl, whisk together the eggs, Greek yogurt, rice flour, baking powder, and milk until smooth. Season with salt and black pepper. Pour this mixture over the vegetables in the baking dish, ensuring an even spread.
5. Add the Final Touches: Scatter the halved cherry tomatoes and grated cheese over the top, adding color and extra flavor.
6. Bake: Place the dish in the oven and bake for about 35-40 minutes, or until the top is golden and the center is set.
7. Serve: Let the bake cool for a few minutes before serving. This dish is perfect on its own or can be paired with a light salad for a complete meal.