Bring a large pot of water to a boil. Add in the cauliflower and bring back to a boil. Cook for 7 minutes then add in the broccoli and cook for another 2 minutes or until the broccoli is just fork tender. Drain both vegetables to dry thoroughly.

While the cauliflower and broccoli cook, in a small pan, sauté your diced onion in 1 tablespoon of olive oil for 3 minutes over medium heat, or until translucent.

Preheat your oven to 350°F (175°C). Add the drained broccoli, cauliflower, sautéed onion, and sliced red bell pepper to a 9x13 inch baking dish. Spread them out evenly and season with salt and pepper to taste.

In a large bowl, whisk together the lightly beaten eggs, 5 tablespoons of olive oil, and milk. Mix in the flour, grated Parmesan cheese, paprika, garlic powder, and chopped fresh parsley. Pour this mixture evenly over the vegetables in the baking dish, then top with the shredded mozzarella cheese. Bake for 40-45 minutes or until golden brown on top. Allow to cool for 10 minutes prior to slicing and serving.