by Najmieh Batmanglij 

Recommended by CSA member Pat K.

¼ – ½ c. olive oil

1 medium onion, peeled & thinly sliced

2 cloves garlic, peeled & finely chopped

1 small head cauliflower (or romanesco), cut up into florets & coarsely chopped

1 t. salt


1 t. ground cumin

¼ t. turmeric

¼ t. cayenne

½ c. chopped parsley

4 eggs

½ t. baking powder

1 T. rice flour, potato starch, arrowroot, or cornstarch

½ c crumbled cheese

Preheat over to 400 degrees. Heat ¼ c. oil in a medium-sized cast-iron skillet over medium heat. Add the onion, garlic, cauliflower, salt, spices, and parsley.

Stir-fry for 5-10 minutes until cauliflower is soft. Meanwhile break eggs into a mixing bowl, add the remaining ingredients and whisk lightly. 

Pour this mixture into the skillet and give it a quick stir, reduce heat to low, flatten the surface and pour 2 or 3 T. of remaining oil around the edges. Transfer the skillet to the preheated oven and bake 8 - 10 minutes or until the edges are lightly browned and pulling away from the skillet. Remove from the oven, cut into wedges. Can be served with yogurt and fresh herbs.