Cauliflower Kuku

Name: Cauliflower Kuku (Kuku-ye Gol-e Kalam)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Cuisine: Iranian
Ingredients: 1 small head cauliflower, cut up into florets and coarsely chopped; 1 medium onion, peeled and thinly sliced; 1 tablespoon rice flour or potato starch; 1 teaspoon ground cumin; ½ teaspoon baking powder; ½ cup (120 ml) olive oil; 4 eggs; ¼ teaspoon turmeric; ½ teaspoon freshly ground pepper; ½ cup (100 g) goat-milk cheese, crumbled; 2 cloves garlic, peeled and finely chopped; ¼ teaspoon cayenne; 1½ teaspoons sea salt; ½ cup (40 g) chopped Fresh parsley

Kuku-ye Gol-e Kalam

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

For this recipe, everything is cooked together in one skillet and finished in the oven. This is a simpler process than for the Summer Squash Kuku where the vegetables are cooked separately and then mixed with the eggs, cooked on the stove-top, and flipped over.

Ingredients

½ cup (120 ml) olive oil
1 medium onion, peeled and thinly sliced

Asia
Iran
Summer
Vegetarian
Breakfast

Method

preheat the oven to 400°F (200°C).
Heat ¼ cup of oil in a medium-sized, ovenproof skillet over medium heat. Add the onion, garlic, cauliflower, salt, pepper,