AI-generated image
Kuku gol-kalam
Cauliflower egg cake
کوکو گل کلم (kuku gol-kalam): cauliflower kuku with fried onion and turmeric
Winter kitchens in Tehran and Isfahan turn cheap cauliflower into kuku gol-kalam, a family supper that is just as good cold the next day, tucked into bread for the office. The cauliflower is boiled soft, crushed with fried onion, turmeric and a little cumin, then bound with eggs into a golden, mild, slightly nutty cake. Serve it with bread, torshi and herbs. Many cooks leave the cauliflower in big chunks, so the kuku crumbles when cut; mash it roughly first. Contains egg. Chef's tip: dry the boiled cauliflower in the hot pan for a minute before mashing, which gets rid of the extra water and keeps the kuku firm.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 cauliflowerabout 600 g, cut into florets
- 1 onionthinly sliced
- 4 tbsp sunflower oil
- ¾ tsp ground turmeric
- ½ tsp ground cumin
- 4 eggslarge
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp flat-leaf parsley (optional)chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Boil 1 cauliflower in salted water until a knife slides in easily. Drain well, return to the hot pan and shake over a low heat for 1 minute to dry.
10 minStep 2: Heat 2 tablespoons of 2 tbsp sunflower oil in a frying pan over a medium heat and fry 1 onion until golden, adding ¾ tsp ground turmeric and ½ tsp ground cumin for the last minute.
10 minStep 3: Roughly mash the cauliflower with a fork, then mix in the onion, 4 eggs, 1 tsp salt, ½ tsp black pepper and 2 tbsp flat-leaf parsley.
3 minStep 4: Heat the rest of 2 tbsp sunflower oil in a 24 cm non-stick pan over a medium-low heat, spread in the mixture, cover and cook until the base is golden and the top looks set.
14 minStep 5: Cut into wedges, turn and cook until both sides are browned and the middle feels firm.
6 minStep 6: Serve hot or cold.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 12 g
- Carbs
- 10 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuku gol-kalam take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cauliflower?
- Broccoli, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.