Name: Persian Cauliflower Kuku
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 1 tablespoon flour or bread crumbs; 1 small head cauliflower or 1 pound frozen florets, coarsely chopped; ½ teaspoon baking powder; ½ cup Parmesan cheese, grated, or fresh mozzarella, shredded; ¼ cup chopped fresh parsley or basil; 2 cloves garlic, peeled and crushed; ¼ cup vegetable oil, butter or ghee; 2 teaspoons salt; ½ teaspoon freshly ground black pepper; 1 green bird chili, chopped, or ⅛ teaspoon cayenne; 6 eggs; ½ cup milk or soy milk; 1 small red onion, peeled and thinly sliced; 1 teaspoon ground cumin; ¼ teaspoon ground paprika; ¼ teaspoon turmeric

Preparation info

Servings:
6

Difficulty
Medium
Ready in
45 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Because the cauliflower was called chou de Chypre (Cyprus cabbage) in French, some have thought it came from Cyprus. It is more likely, however, that it came from India or southern Iran and was introduced into Europe by the Arabs.

Ingredients

6 eggs
½ teaspoon baking powder
1 tablespoon flour

Method

Break the eggs into a mixing bowl, add the baking powder, flour, milk and cheese, and whisk lightly.
Heat the oil in a medium-sized nonstick skillet over low heat. Add the onion and stir-fry for 5 minutes until translucent. Add the garlic, cauliflower, salt, pepper, cumin, paprika, turmeric, chili and parsley, and stir-fry for 5 to 10 minutes until the cauliflo

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Persian Cauliflower Kuku

Ingredients

Method

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