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Baked Persian Cauliflower Omelet

4 Servings

1 hour 25 minutes active

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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.




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


  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, chopped


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Wadi M.

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.

Andy W.

Way too salty with 2 tsp in the egg mixture. I'd cut that in half. It was almost inedible. I made a tahini sauce to go on top which masked it and made it edible for me but my family threw theirs away.

James H.

I agree with too much salt. One teaspoon is more than enough. But still a great recipe.