Cauliflower kuku
Kuku is a flavorful Persian dish featuring eggs, herbs, and a variety of vegetables. This recipe highlights cauliflower, a delicious winter vegetable, but feel free to experiment with other options like potatoes, leeks, eggplant, squash, or beans.
The beauty of kuku lies in its customizability. With fresh herbs from your garden or local market, you can create a unique flavor profile every time.
This dish is perfect for a satisfying meal and leftovers are great for lunchboxes.
Servings: 6 as a side dish or 4 as a main dish
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion
- 2 large cloves of garlic, minced
- 1 medium-sized cauliflower, coarsely chopped
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- teaspoon ground cumin
- 1 cup chopped herbs of your choice: parsley, basil, cilantro, dill (I like a parsley and cilantro mix)
- 4 large eggs
- 1/2 cup crumbled feta cheese
Directions
- Preheat oven to 400 degrees.
- Heat an oven-safe skillet on the stovetop and add olive oil and onion. Cook until the onion starts to brown, about 4 to 5 minutes. Add garlic and cook another 1 to 2 minutes until golden brown.
- Add cauliflower, water, salt, pepper, cumin, and herbs. Stir well. Cook until cauliflower is soft (about 10 minutes), stirring every few minutes.
- Crack the eggs into a large bowl and beat gently with fork or whisk.
- Add the cheese and cooked cauliflower mixture to the bowl and mix until combined.
- Reheat the skillet over medium heat until hot and add some olive oil or spray to coat. Pour cauliflower mixture into the skillet and flatten the surface with a spatula. Cook on medium-high heat for 4 to 5 minutes.
- Move the skillet to the preheated oven and bake for 8 to 10 minutes or until center is set.
- Serve warm or room temperature.
Nutrition Information (per serving, as a side dish)
- Calories: 140
- Total fat: 9 g
- Saturated fat: 3.5 g
- Cholesterol: 150 mg
- Sodium: 510 mg
- Total carbohydrate: 9 g
- Dietary fiber: 3 g
- Total sugars: 4 g
- Protein: 8 g