SAEDNEWS: Cauliflower Fritter is a highly nutritious and delicious vegetable dish, with cauliflower as its main ingredient.
According to Saed News’ Cooking Service, kuku is like a trusty go-to for us Iranians. Whenever we come home tired from work and don’t have much time to cook, kuku is the first and best option that comes to the rescue, allowing us to prepare a quick lunch or dinner. Iranians usually prefer potato kuku and herb kuku over other types, and these two are the most popular. However, there are also eggplant kuku, zucchini kuku, vegetable kuku, chicken kuku, and more, which are slightly more complicated to prepare than herb or potato kuku.
Cauliflower kuku is a very tasty and nutritious variety made by combining cauliflower with onion, saffron, eggs, and other ingredients, resulting in a unique flavor. If you’d like to make this delicious kuku easily at home, follow this simple recipe for cauliflower kuku below.
Medium cauliflower: 1
Strongly brewed saffron: 1 teaspoon
Eggs: 5
Onion: 1
Salt and pepper: to taste
Baking powder: 1 teaspoon
Oil: as needed
Start by separating the cauliflower stems and placing the florets in a pot.
Add two cups of water and a pinch of salt, then heat until the water boils. Reduce the heat and cook the cauliflower until it becomes soft.
Drain the cooked cauliflower and let it cool, then mash it thoroughly with a potato masher.
Peel and grate the onion, then squeeze out the excess water.
In a bowl, mix the eggs, salt, pepper, baking powder, and brewed saffron. Finally, add the mashed cauliflower and stir well.
Pour oil into a frying pan, scoop the kuku mixture with a tablespoon, and drop it into the hot oil.
You can also spread the mixture as a single layer in the pan.
Fry until one side is golden, then flip to cook the other side.
Your delicious cauliflower kuku is now ready to serve. Enjoy!
Cauliflower is a highly nutritious vegetable rich in fiber and vitamins C, B, and K, as well as significant amounts of potassium, manganese, magnesium, and phosphorus. Fresh cauliflower should be completely white; black spots indicate it is old. Its surface should be crisp and intact, without bruising, and its leaves should be bright green. You can store cauliflower unwashed in a dry, open bag in the fridge for up to five days.
Always use strongly brewed saffron. The more water used to brew saffron, the paler it becomes, requiring more saffron to achieve the desired color. To brew saffron, first grind it without adding sugar. Then, for 1 teaspoon of saffron, add 2 tablespoons of boiling water and 2 ice cubes. The ice provides a shock that enhances the color. Store saffron in a sealed container in the freezer and thaw at room temperature when using. Return any leftover saffron to the freezer. Make sure your saffron is genuine—rub a few threads between your fingers. If no oil is released, it is pure. Fake saffron is usually shiny.
