Kookoo Gol Kalam (کوکو گل کلم) — Persian Cauliflower Frittata

• 500 gCauliflower florets (cut into 2–3 cm florets)
• 1500 mlWater (for boiling)
• 10 gFine salt (divided (about 1 3/4 tsp), plus more to taste)
• 6 largeEggs (room temperature)
• 180 gYellow onion (finely grated or very finely chopped (about 1 medium))
• 40 gFresh parsley (finely chopped (about 1 packed cup))
• 20 gFresh dill (finely chopped (about 1/2 packed cup))
• 2 tspTurmeric powder
• 1 tspGround black pepper
• 20 gAll-purpose flour (about 2 1/2 tbsp, to help bind)
• 60 mlVegetable oil (about 1/4 cup, for pan-frying; add more if needed)

Instructions

1. 1

   Bring 1500 ml water to a boil in a medium pot. Add 5 g of the salt, then add the cauliflower florets. Boil 6–8 minutes until just tender (a knife should meet slight resistance). Drain well, spread on a tray, and cool 10 minutes so steam escapes and the mixture won’t turn watery.

2. 2

   Mash the cooled cauliflower with a fork or potato masher until most pieces are small (pea-sized) with a few larger bits for texture. Avoid puréeing. If the cauliflower releases water, press it gently in a clean towel or fine sieve for 1–2 minutes to remove excess moisture.

3. 3

   In a large bowl, whisk the eggs for 30–45 seconds until uniform and slightly foamy. Whisk in the onion, remaining 5 g salt, turmeric, and black pepper. Stir in the flour until no dry streaks remain, then fold in the parsley and dill so the herbs are evenly distributed.

4. 4

   Fold the mashed cauliflower into the egg mixture until coated and evenly mixed. Let the batter rest 5 minutes at room temperature; this helps the flour hydrate and the mixture set more cleanly in the pan. Meanwhile, place a 24–26 cm nonstick skillet over medium heat for 2 minutes.

5. 5

   Add 45 ml oil to the skillet and heat 60–90 seconds until shimmering but not smoking. Pour in the mixture and quickly level the surface with a spatula. Reduce heat to medium-low, cover, and cook 8–10 minutes until the edges are deep golden and the center looks mostly set.

6. 6

   Uncover and loosen the edges. Slide the kookoo onto a plate, place the pan back on the heat, and add the remaining 15 ml oil. Carefully invert the kookoo back into the pan to cook the second side. Cook uncovered 6–8 minutes until golden and cooked through (internal temp about 74°C/165°F).

7. 7

   Transfer to a board and rest 5 minutes for cleaner slices. Cut into 8 wedges or small squares for appetizer portions. Serve warm or at room temperature. Taste and adjust with a light sprinkle of salt and black pepper just before serving if needed.