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Persian Cauliflower Kuku


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We tried this dish for the first time this week and it was SO good. We found it in the cookbook "Silk Road Cooking: A Vegetarian Journey" by Najmieh Batmanglij. This cookbook is one of our absolute favorites, as it has some amazing and authentic vegetarian recipes. It follows the Silk Road and you can find a variety of delicious dishes that you would never think to make. The Persian Cauliflower Kuku is no exception to that. It is a hearty meal that is much like a Spanish tortilla made using cauliflower instead of potatoes. It would be good paired with yogurt and flat bread or some quinoa.

Persian Cauliflower Kuku
Silk Road Cooking: A vegetarian journey
6 eggs
1/2 t. baking powder
1 T. flour or bread crumbs
1/2 c. milk
1/2 c. Parmesan cheese or fresh mozzarella shredded
1/4 c. vegetable oil, butter or ghee
1 small red onion thinly sliced
2 cloves garlic crushed
1 small head of cauliflower coarsely chopped
2 t. salt (we used less about 1 t.)
1/2 t. black pepper
1 t. ground cumin
1/4 t. paprika
1/4 t. turmeric
1 green bird chili chopped or 1/8 t. cayenne
1/4 c. chopped fresh parsley or basil

1. Break the eggs into a mixing bowl, add the baking powder, flour, milk and cheese. Whisk lightly.

2. Heat the oil in a medium 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. Stir-fry for 5-10 minutes until the cauliflower is soft.

3. Pour the egg mixture over the cauliflower in the skillet. Cook over low heat 6-12 minutes until set.

4. Place the skillet under a preheated broiler for 1-3 minutes to brown the top.

5. Serve warm of cold.

4-6 servings
300 calories per serving for 4 servings.
200 calories per serving for 6 servings.


Hmmm. I think I'll make this tonight!

Okay, I'm back. This was great!

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