Persian Cauliflower Kuku

Persian Cauliflower Kuku Zoom

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Recipe Information:

Cuisine:

middle east

 

Meal Type:

Main Course.

 

Kitchen-to-Table:

15 to 30 mins

 

Ease of Making:

straightforward

 

Heat Rating:

SultrySultrySultry

 

Dietary:

Vegetarian
Nut-Free
Vegan
Low-Carb

 

Good Using:

Vegetables.

 

Persian Cauliflower Kuku

Ingredients:

Recipe serves 4 people

 

Eggs - 6

 

Plain flour - 1tbsp

 

Baking Powder - 1/2 tsp

 

Milk (or soya milk) - 125ml / 4fl oz

 

Parmesan - 100g / 4oz

 

Vegetable Oil - 4tbsp

 

Red onion, small - 1 thinly sliced

 

Garlic cloves - 2, crushed

 

Cauliflower - small head coarsely chopped (~2cm square pieces)

 

Cumin, ground - 1tsp £1.75 (34g)

 

Paprika - 1/4tsp £1.85 (35g)

 

Turmeric - 1/4tsp £1.65 (34g)

 

Cayenne pepper - pinch £1.75 (33g)

 

Parsley - 4tbsp chopped

 

Recipe Method:

1) Whisk the eggs in a mixing bowl and then add the baking powder, flour, milk and cheese.  Whisk everything together lightly with some salt and black pepper.

 

2) Heat the oil in a medium-sized non-stick frying pan over a low heat.  Add the onion and cook until translucent, about five minutes – do not let it brown. 

 

3) Add the garlic, cauliflower, cumin, paprika, turmeric, cayenne pepper and parsley then season.  Stir-fry for about ten minutes or until the cauliflower is soft (or warmed through is using cooked).

 

4) Pour the egg mixture over the cauliflower in the pan and cook it over a low heat for about ten minutes, until it has set.  Turn the grill to a medium temperature and place the pan underneath to brown the top of the kuku. 

 

5) Turn it out onto a plate and either serve hot or put it aside to cool down.

 

 

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