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
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.