Most Persian omelets, or kukus, are cooked stovetop, flipping them over to cook on both sides. I recently saw a recipe where it was baked in the oven. Although I like the look of the kukus cooked on both sides, I find it an annoying thing to do.
So I was quite happy to try this approach. And it turned out well. The addition of baking powder did make it lighter than the stovetop kukus. I am still deciding which I prefer.
The beauty of kukus, like most frittatas, is that you can make it with whatever you have around. I had some baby spinach, so I threw that in as well; it was quite a nice addition, adding color, texture, and taste.
Roasted Cauliflower Kuku
1 small Cauliflower, cut into small florets
1 onion diced
1 cup baby spinach, packed
3 garlic cloves, minced
½ tsp turmeric
1 tsp baking powder
Kosher salt and freshly ground black pepper
Heat the oven to 400F.
In a bowl, toss the cauliflower with a little olive oil, salt and pepper. Spread on a baking sheet in a single layer. Roast for 15 minutes. If you want it more browned, toss and roast another 5 – 10 minutes. Remove from the oven and reduce the heat to 350F.
Meanwhile, in a large pan over medium-high heat, heat 1 Tbsp oil and cook the onions until golden. Add the turmeric, garlic and spinach and cook, tossing, until the spinach is just wilted, about 1 minute.
In a bowl, beat the eggs and baking soda until well combined. Add in the vegetables and stir.
There should be enough oil coating the pan, if not, add about 1 tsp more. Pour the egg mixture into the pan.
Bake for 30 minutes.