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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
These cauliflower balls are equally good made dairy or pareve. They’re the kind of dish where you taste one, come back to have just one more, and just one more… and then they’re gone! The almond flour allows them to maintain a soft interior with a crispy exterior. I purposely didn’t sauté the onion to save a step. It softens while baking, and the flavor is amazing even without sautéing. Yields approximately 24 balls
olive oil, for drizzling
1 and 1/2 pounds (680 grams) Beleaf Frozen Cauliflower
1 small onion, finely diced
1 egg
2 cubes Gefen Frozen Parsley
1 tablespoon olive oil
salt, to taste (be generous)
pepper, to taste (be generous)
1–2 cloves garlic, crushed
1/2 teaspoon paprika, preferred in oil
a few drops hot sauce (optional)
3/4 cup almond flour
1/4 cup finely grated Parmesan cheese (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and drizzle with olive oil.
Place a little water in a large pot. Add salt to taste. Bring to a boil, add cauliflower, and cook for 10 minutes, or until tender.
Drain well and rinse with cold water. Mash with a potato masher until fine, but not mushy. Transfer to a large bowl.
Add onion, egg, parsley, olive oil, seasonings, and hot sauce if using. Mix together. Add almond flour and Parmesan cheese, if using, and mix gently until well combined.
Shape into small balls, using about two tablespoons per ball. Place the balls on the prepared pan. Bake for 15 minutes.
Remove from oven, drizzle with olive oil, and return to the oven for an additional 15 minutes.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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Amazing. I omitted the cheese for a parve version and it was super delish.