CAULIFLOWER KUKU – Persian Frittata 

Recipe by Pandemonium Noshery from a book called “Joon” by Najmieh Batmanglij.

Video courtesy of Mullbery Blvd on Tik Tok and Instagram.

(Kuku Golkalam)

The French have their omelets, the Italians have their frittata, the Egyptians have their eggah, and the Iranians have this — kuku — which is a little bit like all of them.

  • 1/4 c. olive oil
  • 1 medium onion, chopped
  • 4 c. chopped cauliflower
  • 1/2 c. fresh parsley, chopped
  • 3 eggs
  • 1/2 tsp. baking powder
  • 2 Tbsp. rice flour
  • 2 oz. goat cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. turmeric
  • pinch cayenne pepper
  • Pre-heat the oven to 400.

Heat half of the olive oil in a large pan, stir in the cumin, turmeric, and cayenne. Add the onion, cauliflower, and parsley and cook until the cauliflower is almost tender. Remove from the stove and allow to cool slightly.

Meanwhile, whisk together the eggs, baking powder, rice flour, salt, and goat cheese.

Combine the egg mixture and the cauliflower and pour back in to the skillet. Drizzle the remaining oil around the edges and place in the oven. Bake for 20 minutes or until set and the sides are browned.

Serve with a dollop of plain yogurt and fresh chopped herbs.

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