Cauliflower Kuku or Persian Frittata

By Jessica Campbell, MS, FNTP

I love eggs, scrambled, sunny side up, in a quiche, in a frittata, in custard, or hard-boiled to go. Eggs can make the simplest vegetable irresistible and they definitely make the cauliflower delectable in this simple dish. A Persian Kuku is like an Italian frittata or a crustless quiche. You simply start with a sauté, add the whipped up eggs, and brown the top under a broiler. 

I add fresh garlic, parsley, turmeric, pepper, and cayenne and this little dish becomes an anti-inflammatory therapeutic masterpiece. The Kuku could be the centerpiece of your vegetarian dinner and tastes great next to a big green salad. If for some reason you really dislike cauliflower, you could substitute zucchini, mushrooms, or asparagus and it would be just as delightful.

Cauliflower Kuku

  • 6 eggs
  • 1/2 tsp baking powder
  • 1 Tbsp spelt, almond, cassava, or tapioca flour
  • 1/2 cup milk or coconut milk
  • 1/2 cup grated parmesan, cheese, or nut cheese
  • 4 TBSP butter or olive oil
  • 1 small red onion
  • 1 small head of cauliflower
  • 1 large clove of garlic
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1 pinch cayenne pepper
  • 1/4 cup fresh chopped parsley
  1. Crack eggs and whip them together with baking powder, flour, milk, and cheese.
  2. Melt butter in a cast iron pan while chopping up the veggies.
  3. Add cauliflower, onion, and garlic at the last minute so as not to burn.
  4. Add spices and cook on low-med about 8 min.
  5. Pour the egg mixture over the top and let the eggs set.
  6. Turn the broiler on and heat up for a few minutes while eggs set.
  7. Place the Kuku under the broiler for 1-2 minutes, just until firm and golden.
  8. Garnish with fresh parsley and a dollop of yogurt or creme fraiche.



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