I love kuku, a herby, omelette-like dish hailing from Iran. I first came across it in local Persian restaurants close to my home in North London, often served as a starter, snack or side. Here, Rosie Sykes has added cauliflower, raisins and spice to fresh coriander and dill to create a hearty vegetarian dish.
The recipe comes from Rosie’s latest book, Roasting Pan Suppers which aims to share simple, one-pan dishes that are quick and easy, perfect for midweek or anytime you need something easy and delicious.
Read our full review of Roasting Pan Suppers by Rosie Sykes to find out more about the book.
- 1 small cauliflower, broken into small florets
- 4 spring onions, finely sliced
- 2 tablespoons olive oil
- 1 tablespoon ground rice or cornflour
- 5 eggs
- 1 ⁄2 teaspoon baking powder
- 11 ⁄2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Few sprigs of dill, finely chopped
- Small handful of coriander, chopped
- 20 grams butter
- 2 cloves garlic, crushed or finely grated
- 40 grams raisins
- Sea salt and black pepper
Preheat the oven to 200°C (180°C fan), gas mark 6.
In a roasting pan, toss the cauliflower, spring onions and olive oil together with plenty of salt and pepper and roast for 15 minutes.
Meanwhile, mix the ground rice or cornflour with some boiling water to make a pourable paste. Whisk the eggs in a bowl, then whisk in the rice or cornflour paste, the baking powder, spices, herbs, 100ml water, salt and pepper.
Add the butter, garlic and raisins to the roasting pan and toss together with the cauliflower. Return to the oven for a few minutes, then add the egg mixture. Turn the oven down to 180°C (160°C fan), gas mark 4, and cook the omelette for about 20 minutes or until set.
Serve with flatbreads and maybe a simple carrot salad.
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Recipe from Roasting Pan Suppers by Rosie Sykes published with permission from National Trust Books. Book image credit Dan Jones. Additional images by Emma Mykytyn.