Normandie Kitchen

Shared food in a share house

Cauliflower kuku (frittata)

This is a very good, simple-to-prepare, dish. It’s a great main, or side-dish, or tapas. It’s got a rich flavour from the browned onions and cauliflower, and a great texture — somewhere between a torta and a quiche. It’s also a pretty effortless dish, so it’s a great addition to any big meal, Persian or otherwise.
A kuku is a kind of Persian egg dish, kind of like frittata or quiche. Kukus typically have a bit of flour, a main vegetable, and a few herbs and spices. They’re very easy to prepare, but take about an hour in the oven, so make them well ahead. This recipe is from the amazing cookbook, “Food of Life“, by Najmieh Batmanglij

– 1/2 cup (100ml) oil, butter, or ghee
– 1 medium onion
– 2 cloves garlic
– 1/2 cauliflower (1lb, 400g)
– 4 eggs
– 1 1/2 tsp (7ml) salt
– 1/4 tsp (1 big pinch) black pepper
– 1/2 tsp (1 bigger pinch) ground turmeric
– 1/4 tsp (1 pinch) each, paprika, cayenne
– 1/2 tsp (3ml) cumin
– 1/2 tsp (3ml) baking powder
– 1 tbsp (15ml) flour
– 1 bunch parsley (1/4c, 50ml, chopped)

Preheat the oven to 350F (180C).

Pull off the cauliflower florets from the central core. Chop the cauliflower into smallish pieces (aim for something a little bit bigger than pea size). Chop the onion into small (1cm) pieces. Slice the garlic. Heat 2 tbsp (30ml) oil or butter in  a pan over medium heat. Add the onion, garlic and cauliflower to the pan. Cook, stirring occasionally, until the vegetables are brown. Remove them from the heat, and let them cool down.
frying_cauliflowerPut 6 tbsp (100ml) of oil into an 8 in baking dish, and put it in the oven to heat up for 5 mins.

Beat the eggs lightly in a bowl. Add the spices, salt, flour, baking powder, and parsley, and mix them all together. Add the vegetables, and fold it all together.
mixing_kukuDump the egg and vegetable mixture into the baking dish. Bake for 55 minutes, until it’s brown around the edges, and a knife stuck into the middle comes out clean.

Let it rest for 5 minutes before serving. Run a knife around the inside of the dish, and turn it out upside down onto a serving plate. Serve it hot or cold.




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