Cauliflower is camouflaging as everything these days– it’s the new bread, bagel, pizza dough and steak — and now it’s a bialy. These cauliflower-based breads are lifesavers for the paleo and gluten-free, and they’re perfect for anyone who is craving toasty, fresh-from-the-oven baked goods while keeping kosher-for-Passover.
Cauliflower bialys are light and fluffy and almost completely plant-based, bound together with almond flour, grated parmesan cheese and eggs. Topped with caramelized onions, garlic and poppy seeds, they taste and look authentic enough that even the most skeptical fressers will surely approve.
Watch our video to learn how to make these easy, cauliflower bialys for Passover, or for any time!
- 1 medium cauliflower
- 1/4 cup almond flour (or 1/8 cup almond flour and 1/8 cup coconut flour)
- 1/4 cup finely grated parmesan cheese
- 1 1/2 tsp fine sea salt
- 1 Tbsp garlic powder
- 2 large eggs, whisked
- 1 Tbsp melted coconut oil
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 small onion, thinly sliced or diced
- First, make the bialy filling. Heat olive oil in a skillet on the stove. Add onions and saute for 10 minutes on medium heat, stirring so to evenly cook them. Add minced garlic and saute for another 3-5 minutes. When the onion looks soft, dark brown and caramelized, remove from the heat and transfer to a small bowl.
- Preheat the oven to 400 degrees.
- Cut the cauliflower roughly into 2-inch chunks.
- Fill a food processor half way with cauliflower florets and process until the mixture is chopped as fine as possible (some describe this as “riced”). Transfer to a large mixing bowl and continue until you’ve got 3 heaping cups of processed cauliflower.
- Next, add the eggs, almond meal, parmesan cheese, garlic powder and salt. Stir well to combine.
- Prepare 2 baking sheets by placing a silpat, parchment paper, or oil to the sheet.
- With your hands, make a ball of dough with your hands that’s somewhere inbetween the size of a ping pong ball and a baseball. (The dough will be a little wet, but should pack into a ball. If it doesn’t hold together, try adding another 1-2 Tbsp of almond meal and let rest for 5 minutes.)
- Hold the ball about 8 inches above the baking sheet, and drop it onto the sheet. It should flatten slightly into the shape of a bialy. Repeat until you’re out of dough.
- Next, with a metal spoon, make a shallow indentation into each bialy for the filling. Spoon 1 tsp of the onion filling into the spaces you’ve created. Use up all of the filling if you can!
- Bake for 40-50 minutes, or until golden brown and slightly crispy on the edges. The longer you bake, the sturdier the bialys will be, so don’t be afraid to bake 1 hour if necessary. They’ll be slightly smaller and a little flatter than they were in the beginning.
- Let cool for 10 minutes, and nosh!