It’s hard to believe that I began writing this blog eight years ago. Indeed, this week it’s MPK’s 8th anniversary. Last year I was not able to dedicate a lot of time to this space because I had to shift my focus elsewhere. Blogging can be very lonesome, but I still love sharing my recipes with you all. Persian cuisine has been receiving a lot of well deserved attention in the past few years. I am so incredibly proud, and lucky, to have a platform where I can share our culture! Thank you for keeping me company on this delicious journey. Now, onto today’s recipe: Kuku-ye Goleh Kalam.

I did not grow up eating cruciferous vegetables, therefore, I did not develop an appreciation for them until well into my adulthood. I think that just like cabbage, cauliflower is a bit under appreciated. In my opinion for a long time most people in the United States were used to eating this vegetable simply steamed –hello boring steamed cauliflower, broccoli, and carrot medley!! Fortunately, in recent years cauliflower has become more popular. As far as I am concerned, I am not a fan of steamed cauliflower. I love it raw with a side of ranch, but I absolutely love it roasted. In fact, you will notice that my version of this kuku is made with roasted cauliflower, which I think it enhances its flavor.

Califlower Kuku

It is important to slowly sauté the onion until it turns into a golden color.

Califlower Kuku-2

Turmeric adds both flavor and a beautiful hue to this kuku.Califlower Kuku-3

I think what really adds a lot of flavor to the recipe is the roasted cauliflower.  Califlower Kuku-4

Beat eggs with baking powder, salt, and pepper.Califlower Kuku-5

Add onion and cauliflower and mix well.Califlower Kuku-6

Bake in the oven at 350° for 30 minutes.

Kuku Goleh Kalam ~ Cauliflower Kuku
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 head of cauliflower
  • 1 onion
  • 4 garlic cloves
  • ½ tsp turmeric
  • 5 eggs
  • 1 tsp baking powder
  • olive oil
  • salt and pepper
  1. Cut cauliflower into bite size florets. Toss with a 1½ tablespoon of olive oil.
  2. Roast at 375° for 15 minutes.
  3. Small dice onion and sauté in olive oil until golden.
  4. Add minced garlic and turmeric; continue to cook for another 2-3 minutes on low temperature.
  5. Beat eggs with baking powder, salt and pepper.
  6. Add cauliflower and onion mixture.
  7. Brush, or spray, a baking dish with olive oil, then add egg mixture.
  8. Bake in a 350° oven for 30 minutes, or until the egg is completely cooked.
  9. Serve warm or at room temperature.


I hope you’ll enjoy this recipe as much as we do!