Cauliflower Omelet


        1 small cauliflower
        4 eggs
        1 tsp. flour
        3 small onions, chopped
        1 tsp. salt
        1/2 tsp. pepper
Wash cauliflower and separate into flowerets. Cook in pressure cooker for five minutes, or boil in saucepan until tender. Chop finely. Combine well beaten eggs with other ingredients. Add salt to taste. Fry in deep fat, dropping in a spoonful at a time. Makes about 25 small omelets.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)