Kukus are Iranian Style Frittatas

No matter the oddity of the recipe title, this egg and herb dish makes a satisfying main course. I love cruciferous veggies and I am always open to investing cookshare time in finding fixable, delicious plays on them. I’m kuku over this egg-bound cauliflower version!

INGREDIENTS:

• olive oil – 1/2 cup, divided
• onion – 1 cup, thinly sliced
• garlic – 1 tsp, minced
• cauliflower – 1 small head, coarsely chopped
• sea salt – 1 1/2
• pepper – 1/2 tsp
• cumin, ground – 1 tsp
• turmeric – 1/4 tsp
• chili powder – 1/4 tsp [cayenne or other]
• parsley, fresh – 1/2 cup, chopped
• eggs – 4
• baking powder – 1/2 tsp
• corn starch – 1 TBS, [or potato starch]
• feta cheese – 1/2 cup, crumbled

INSTRUCTIONS: Good served hot or room temperature

1. Add 1/4 cup olive oil to a medium [10 inch] oven-proof skillet along with the onions, garlic, cauliflower, salt, pepper, cumin, turmeric, and chili powder
2. Sauté for 5-6 minutes until cauliflower is softened
3. Meanwhile, mix the remaining ingredients in a bowl and preheat oven to 400º
4. Pour the egg mixture over the kuku and stir in to blend
5. Pour the remaining 1/4 oil around the edge of the skillet and bake for 8-10 minutes until edges begin to brown
6. Slice and serve hot or room temperature

Recipe adapted from Joon: Persian Cooking Made Simple by Najmieh Batmanglij