This is similar to an Italian frittata or Spanish tortilla.

Ingredients:
¼ cup olive oil
1 small red onion, thinly sliced (about 1 cup)
¼ medium head cauliflower, cut into ¼-inch dice (about 1½ cups)
½ cup chopped parsley
2 cloves garlic, smashed and peeled
1 tablespoon sea salt
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon freshly ground pepper
¼ teaspoon cayenne
6 large eggs
½ cup milk
1 tablespoon flour of choice
½ teaspoon baking powder
1 ounce parmesan cheese

Directions:

  1. Heat an 11-12 inch ovenproof frying pan. Add the oil and tilt to coat the entire bottom and sides of the pan. Add the onion. Cook over medium-low heat for 3 minutes, or until translucent. Increase heat to medium. Add the cauliflower, parsley, garlic, and spices. Cook for about 10 minutes, stirring occasionally, until the cauliflower is tender. Spread in an even layer in the pan.
  2. Whisk together the eggs, milk, flour, and baking powder. Pour the eggs over the cauliflower mixture. Reduce heat to low. Cook for 12 minutes. The sides will be set, but the center will still be runny.
  3. Meanwhile, preheat broiler. Place the pan under the broiler for 1-2 minutes, until the center is set and the top is nicely browned. Loosen the edges of the kookoo, slide onto a plate and cut into wedges to serve.

Serves 6 for lunch, 8-10 as first course