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.