brocco-cauli kookoo
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prep time: 
cook time: 
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yield: 8 servings
 
ingredients
  • ¼ cup olive oil, plus 4 tablespoons
  • 1 sweet onion, finely chopped
  • 1 teaspoon dried mint
  • 1 large head of broccoli, cauliflower, or ½ head each (totalling about a pound)
  • 2 bunches cilantro
  • zest of 1 lemon
  • ½ teaspoon turmeric
  • 1 teaspoon sea salt
  • black pepper to taste
  • 1 tablespoon flour (all-purpose, or rice flour for gluten-free)
  • ⅓ cup pecans, roughly chopped (optional)
  • ⅓ cup dried cranberries, soaked, rinsed and dried (optional)
  • 6 large eggs, lightly whisked
instructions
  1. Preheat oven to 350F.
  2. In a 12-inch cast iron skillet over medium heat, add 2 tablespoons olive oil. When hot, add the onion and a pinch of salt, and cook till soft and translucent, 6-8 minutes. Stir in the mint, then turn off the heat and scrape the onions to large mixing bowl. Set aside--but don't worry about washing--the skillet.
  3. Roughly chop the broccoli (florets and stems) and/or cauliflower. If your broccoli is woody or tough, you can peel the outer layer of the stem with a standard vegetable peeler. Put about half of the broccoli/cauliflower (or whatever batch size is appropriate for your machine) in the bowl of a food processor and pulse until very finely chopped--it should have a texture like coarse flour, without being mushy. Repeat with remaining broccoli/cauliflower. Add pulsed veggies to the mixing bowl.
  4. Chop the cilantro--stems and all--just once or twice, then place in the food processor bowl. Pulse pulse pulse until very finely chopped, then place in the mixing bowl.
  5. Add the cooked onion and all remaining ingredients except eggs to the bowl, stir until well mixed. Add the whisked eggs and mix again. Naz says the mixture should have the consistency of thick (Greek-style) yogurt: "not too dry but not too loose either".
  6. Pour ¼ cup olive oil in the skillet and swirl it around to coat the bottom. Pour the kookoo mixture into the pan and spread it out evenly. Set it in the oven and bake for 30 minutes.
  7. Remove skillet from oven; the kuku should be set. Cut it into eight equal slices, then drizzle the remaining 2 tablespoons of olive oil between slices. Place back in the oven for another 15 minutes, then turn on the broiler for 5 minutes to get a nicely browned top (I don't bother moving the skillet to the top rack while broiling).
  8. Serve warm or at room temperature with a side of rice and plenty of Frank's (or your favorite hot sauce), or a dollop of yogurt.
notes
I make this version nearly every time I make kookoo, although I'm increasingly tending toward adding a little cinnamon to the mix for a little dark sweetness.

If you don't like cilantro, use fresh parsley instead (the curly kind is more flavorful and less bitter, I think).

Where I use cranberries, traditional recipes call for barberries. If you're lucky enough to find them dried, just soak in water to reconstitute, drain, rinse, and pat dry before using.

Likewise, I use pecans (because I think they pair nicely with cranberries, and here in the South I have reliable access to them) in place of walnuts. Take your pick, or the skip the nuts altogether.

Adapted from Broccoli koo koo - Bottom of the Pot
Recipe by The Briny at http://thebriny.com/brocco-cauli-kookoo/