Preheat the oven to 180°C (350°F).

In a large mixing bowl, combine cauliflower florets, diced carrots, and peas.

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Stir in minced garlic and grated ginger, cooking for an additional minute.

Add curry powder and cook for another minute until fragrant.

Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.

Pour the curry sauce over the vegetable mixture and stir until well coated.

Transfer the mixture to a casserole dish. Top with bread crumbs and cheese if using.

Bake in the preheated oven for 30-35 minutes, until golden and bubbly.

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

Enjoy your Blumenkohl-Curry-Auflauf warm, garnished with fresh herbs if desired.