Persian-Style Cauliflower Omelette (Omelet-e Gol-e Kalam)

Bring a small pot of lightly salted water to a boil. Add the cauliflower florets and blanch for about 5 minutes, until just tender but not mushy. Drain thoroughly and set aside.

In a mixing bowl, crack the eggs and add the chopped onion, salt, black pepper, and turmeric. Beat well until the mixture is smooth and evenly colored. If using tomato, gently fold it in at the end.

Heat the olive oil in a non-stick skillet over medium heat. Add the blanched cauliflower and sauté for 1–2 minutes to evaporate excess moisture and lightly coat the florets with oil.

Pour the egg mixture evenly over the cauliflower, tilting the pan to distribute it. Cook gently until the bottom is set and lightly golden.

Carefully flip the omelette, or cover the pan and cook on low heat until the eggs are fully set but still tender. Remove from heat, garnish with fresh herbs if desired, and serve warm.