Receta Cauliflower Kuku
So, I just wrote a post about how I don’t bother with food blogs that fail to include a picture of the finished product. And then what happens to me? I stumbled across a blog loaded with my kind of recipes and not a single photo. And now I’m kicking myself in the rear. How many hidden jewels have I omitted due to my unfair bloggism?
Of course, if this recipe hadn’t turned out so deliciously, I’d probably still be bashing photoless blogs. But that’s not what happened.
This frittata-like main dish comes from Persia. It cooks fairly quickly, especially if your cauliflower is precooked. The flavors are complex and wonderful and the color is so fresh and inviting!
I halved the recipe below and made it in a 9″ skillet. It allowed for three nice servings.
- Cauliflower Kuku (seen here, adapted from 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 small sweet onion thinly sliced
- 2 cloves garlic crushed
- 1 small head of cauliflower coarsely chopped
- 1 t. salt
- 1/2 t. black pepper
- 1 t. ground cumin
- 1/4 t. sweet paprika
- 1/4 t. turmeric
- 1/8 t. cayenne
- 1/4 c. chopped fresh parsley or basil
Break the eggs into a mixing bowl, add the baking powder, flour, milk and cheese. Whisk lightly.
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.
Pour the egg mixture over the cauliflower in the skillet. Cook over low heat 6-12 minutes until set.
Place the skillet under a preheated broiler for 1-3 minutes to brown the top.
Serve warm of cold.
4 servings, as written, at 300 calories per serving.