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Baked Persian Cauliflower Omelet
Kuku is a Persian frittata that’s customarily flavored with an abundance of fresh herbs. In this version, we add sweet, buttery cauliflower, along with onion and garlic for savoriness. A few earthy spices add depth of flavor and lemon zest keeps things bright. A small amount of flour helps keep the eggs tender, and baking powder provides a little lift that keeps the texture light. The omelet is best served warm or at room temperature.
4
Servings
Tip
Don't add the flour directly to the eggs. Mixing it first with the seasonings will prevent it from clumping. When removing the skillet from the oven, don't forget that the handle will be hot. Make sure to use a potholder or oven mitt.
1 hour
25 minutes active
Ingredients
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1
tablespoon grapeseed or other neutral oil
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1
medium yellow onion, chopped
Directions
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01Heat the oven to 350°F with a rack in the middle position. In an oven-safe 10-inch nonstick skillet over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the cauliflower and 2 tablespoons water, then cover and cook, stirring once or twice, until the cauliflower begins to soften, about 5 minutes.
Was making this and realized I had no mint. I substituted dry dill since the Iranians use that in so much. It was really good.