Cauliflower Soufflé Pie

This is a very light side dish, great for a tasty diet. It goes well with grilled foods and you can swap the cauliflower for any vegetable you want.

Start by cooking 2 cups of cauliflower (can be steamed or in water). Chop into small pieces and set aside.

Now make a soft dough (type of pancake) by mixing:

• 2 eggs, lightly beaten (I use a wire whisk);
• 2 tablespoons of milk;
• 3 tablespoons of ricotta cream or cream;
• 2 tablespoons of olive oil;
• 2 tablespoons of wheat flour;
• 2 tablespoons of grated parmesan;
• 1/2 envelope of vegetable or chicken broth powder;
• 1 level teaspoon of baking powder;
• salt and pepper to taste or whatever seasoning you want.

Mix everything and finally add the cauliflower. Grease a baking dish with olive oil, pour in the mixture, sprinkle with grated parmesan and place in the oven at medium temperature.

My oven, which is now running on piped gas, is weak, so I set it to 230º for 25 minutes. Keep an eye on it because this time can vary a lot, it’s best to keep an eye on the coloring, when it’s golden on top it’s done.

* If you don’t want to use broth powder, sauté the cauliflower with onion and garlic before adding it to the other ingredients.