Cauliflower kookoo (Kookoo gol-kalam) from Mediterranean Vegetarian Feasts (page 143) by Aglaia Kremezi

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

    A variation on "Eggplant "cake" with onions and walnuts" on same page. Can use cornmeal for all-purpose flour, and omit bread, for a gluten free version. Can substitute black pepper for Maras pepper.

  • PinchOfSalt on January 30, 2015

    Delish! The combination of vegetables and walnuts was hearty and satisfying. This would be great for someone on a low-carb diet or even a carnivore who is normally leery of vegetarian cuisine. This recipe was so good that now I feel I must make the Cauliflower Cake from Ottolenghi's Plenty More and compare! Cooking notes: Made this in a 9-inch cake pan with parchment in the bottom. Instead of combining all the ingredients in a bowl and then filling the cake pan, I packed the cake pan with the vegetable mixture and then poured the egg/flour mixture over it all. Did not include the optional cilantro but definitely will give that a go next time. Note that this recipe requires a large amount of parsley. (I very much appreciated that the recipe gave a weight measurement (80g) in additon to volume for the chopped parsley.) I used all of a good-sized bunch.

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