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Prepare the Vegetables: Thoroughly wash the broccoli and cauliflower. Chop them into small, bite-sized florets. Finely chop the onion, dice the carrot and bell pepper, mince the garlic, and halve the cherry tomatoes.
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Cook the Broccoli and Cauliflower: In two separate pots (or one after the other), bring the milk to a gentle simmer. Season with salt. Add the broccoli to one pot and cook for 3 minutes until tender-crisp. Add the cauliflower to the other pot and cook for 5 minutes. Drain both well and set aside.
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Sauté the Aromatics: While the florets are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and carrot, and sauté for 5-6 minutes until softened. Add the diced bell pepper and minced garlic, and cook for another 2 minutes until fragrant.
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Combine Everything: Add the drained broccoli and cauliflower to the skillet with the sautéed vegetables. Gently stir in the halved cherry tomatoes. Cook for 2-3 more minutes until everything is heated through.
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Season and Serve: Taste and adjust seasoning with more salt if needed. Transfer to a serving dish, garnish with fresh parsley, and enjoy hot.
Conclusion: With just a few steps, you can create a vibrant and tasty dish that celebrates the richness of Spanish home cooking.
