This is not a cauliflower soufflé

Usually when I have cauliflower left over I make soup with it, but this time I decided to try something different. So I made this with some cauliflower that had already been cooked the day before, but of course you could use a fresh one and cook it or steam it first.

It doesn't look like a cauliflower soufflé, even though cauliflower is the main ingredient:

And it's not a 'real' soufflé (since it's not necessary to separate yolks from egg whites in this case), but it's very similar (and easier to prepare). I served this with cherry tomatoes, jacket potatoes and hamburgers, but there are lots of other options.

'Fake' cauliflower soufflé

• 400 g cauliflower (cooked or steamed)
• 3 tbsp milk (or soy milk, or cream if you prefer)
• 4 tbsp chopped chives
• 2 eggs
• pepper
• (salt)
• oil (I used rapeseed oil)

First put the cauliflower in the blender and blend it, then add all of the other ingredients except for the oil and blend it again. If you don't want the 'puree' to turn green you could leave out the chives, too, and just stir them in with a spoon.

Preheat the oven to 180°C or 160° for a fan-assisted oven. Grease 4 soufflé cups with a little (rapeseed) oil. Put the cauliflower 'puree' into the cups with a spoon. Put them in the oven for approx. 20 mins.

My children (17 months and 3 years old) both loved this, and of course you could prepare this with other vegetables (broccoli, spinach, carrots, ...), too...

(Dutch recipe available on demand)