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Baked Persian Cauliflower Omelet

Baked Persian Cauliflower Omelet

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    25 minutes active

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.

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.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, chopped

  • 3

    medium garlic cloves, finely chopped

  • 1

    small (about 2 pound) head cauliflower, trimmed, cored and cut into 1-inch florets

  • 1

    tablespoon all-purpose flour

  • 2

    teaspoons ground turmeric

  • 2

    teaspoons sweet paprika

  • 1

    teaspoon baking powder

  • ¾

    teaspoon dried mint

  • Kosher salt and ground black pepper

  • 5

    large eggs

  • 1

    teaspoon grated lemon zest

Step 1

Heat 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.

Step 2

Uncover and continue to cook, stirring once or twice, until the vegetables are lightly browned and a skewer inserted at the stem of the largest cauliflower floret meets only slight resistance, 3 to 5 minutes. Transfer to a medium bowl and set aside; reserve the pan.

Step 3

In another medium bowl, whisk together the flour, turmeric, paprika, baking powder, mint, 2 teaspoons salt and 1 teaspoon pepper. Whisk in the eggs and lemon zest. Add to the still-warm vegetables and fold well with a silicone spatula. Pour into the skillet and distribute in an even layer. Bake until the eggs are set on top, about 30 minutes.

Step 4

Carefully remove the pan from the oven. Run the spatula around the edge and under the omelet to loosen, then slide onto a serving plate. Serve warm or at room temperature.