Cauliflower kuku (Kuku-ye gol-e kalam) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 144) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen cauliflower florets for fresh cauliflower. See recipe for variation.

  • radishseed on March 18, 2015

    This would be nice with a couple of tablespoons of currants or even barberries added, because I love tiny, tart berries with cauliflower. Also, it has too much salt. 1/2 to 1 t. would be good.

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