Cauliflower Kuku or Persian Frittata
I love eggs, scrambled, sunny side up, in a quiche, in a frittata, in a custard, or hard boiled to go. Eggs can make the simplest vegetable irresistible and they definitely make the cauliflower delectable in this simple dish. A persian kuku is like an Italian frittata or a crustless quiche. You simple start with a sauté, add the whipped up eggs, and brown the top under a broiler.
I add fresh garlic, parsley, turmeric, pepper, and cayenne and this little dish becomes an anti-inflammatory therapeutic masterpiece. The kuku could be the centerpiece of your vegetarian dinner and tastes great next to a big green salad. If for some reason you really dislike cauliflower, you could substitute zucchini, mushrooms, or asparagus and it would be just as delightful.
- 6 eggs
- 1/2 tsp baking powder
- 1 Tbsp spelt, almond, cassava, or tapioca flour
- 1/2 cup milk or coconut milk
- 1/2 cup grated parmesan, cheese, or nut cheese
- 4 TBSP butter or olive oil
- 1 small red onion
- 1 small head of cauliflower
- 1 large clove of garlic
- 2 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 pinch cayenne pepper
- 1/4 cup fresh chopped parsley
- Crack eggs and whip them together with baking powder, flour, milk, and cheese.
- Melt butter in a cast iron pan while chopping up the veggies.
- Add cauliflower, onion, and garlic at the last minute so as not to burn.
- Add spices and cook on low-med about 8 min.
- Pour the egg mixture over the top and let the eggs set.
- Turn the broiler on and heat up for a few minutes while eggs set.
- Place the kuku under the broiler for 1-2 minutes, just until firm and golden.
- Garnish with fresh parsley and a dollop of yogurt or creme fraiche.