Persian Cauliflower and Raisin Kuku

From Entree to Judaism for Families: Jewish Cooking
and Kitchen Conversations with Children

By Tina Wasserman


20-ounce bag frozen cauliflower (1/2 head of large cauliflower)
5 Tablespoons extra virgin olive oil, divided use
2 medium onions, cut in half and thinly sliced (about 4 cups)
1 ½ teaspoons kosher salt
2 small cloves of garlic, finely chopped or put through garlic press
5 large eggs
Freshly ground black pepper, about 15 turns of a pepper mill
½ teaspoon turmeric
½ teaspoon cumin
3 Tablespoons dark raisins


If cauliflower is fresh then chop into small pieces, if frozen, then defrost and drain in a colander.
Heat a large frying pan on high for 15 seconds. Add 3 Tablespoons of oil and heat for 10 seconds more. Lower heat to medium. Add cauliflower, onions and salt to pan, stir to combine, cover pan, and then cook for 3 minutes.
Uncover pan and sauté until cauliflower is soft and onions are light golden brown. Add garlic and cook 1 minute more. Do not burn garlic.
Transfer cauliflower/onion mixture to a large mixing bowl and mash with a potato masher until cauliflower becomes a coarse puree. Set aside.
Pre-heat oven to 350F. Grease a 11x7 baking dish or 10 inch Pyrex pie plate with the additional 2 T. oil.
Using a fork combine the eggs, pepper, turmeric, cumin, and raisins in a 1-quart bowl. Add to the cauliflower and mix to thoroughly combine.
Pour egg mixture into oiled dish and bake on the center shelf of the oven for 30 minutes or until top is golden and eggs are cooked in the center. Serve immediately or at room temperature.

Serves 4-6


Cut the cooled kuku into 1 inch squares and place on a plate with toothpicks for bite sized snacks or appetizers.

Recipe: Kosher, parve, passover, pesach