Cauliflower Onion Rolls
Easy recipe to make enough for the whole holiday.

Cauliflower is part of the cruciferous vegetable family that has so many wonderful health benefits.  It is an excellent source of Vitamin C, Vitamin K, Folate, Manganese, Niacin and Magnesium. Cauliflower is known to have anti-inflammatory properties as well as cardiovascular and digestive support.  Cruciferous vegetables are full of antioxidant nutrients which have been linked with cancer prevention as well.  Another benefit to cauliflower is that it is low on the glycemic index, low in calories , yet high in fiber making it a fantastic choice to fill up on.

 
Cauliflower Onion Rolls
The onions on top add so much flavor!

Using Cauliflower as rice or other grains has become so popular that it is now available already “riced” either in the produce section or the freezer section of many supermarkets making it easier than ever to use it in recipes like this one.

Cauliflower Onion Rolls
“rice” the cauliflower into bigger, or smaller pieces for more or less texture in your rolls.
 

I like to make a bunch of these “rolls” before the holiday and store them in the fridge to have available to make sandwiches or snacks as the week goes by. I’ve added these to our Seder menu, but our house is like many others where everyone submits their “must haves” for the festive meal and there’s not much wiggle room for new additions…..but I’ve learned to just keep adding more and more healthy options even if I’m not successful omitting some of the gluttonous favorites—-traditions and nostalgia is what the holidays are all about.

Cauliflower Onion Rolls
When a sandwich is calling and you want to keep your health goals as a top priority.
Yield: 9 rolls

Cauliflower Onion Rolls-Perfect for Passover

Cauliflower Onion Rolls

A grain-free roll to use for sandwiches. Easy to make with healthy ingredients and compliant for many dietary styles, including Paleo, Whole 30 and Kosher for Passover.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 medium cauliflower, riced (about 3 ½ cups)
  • 1 small yellow onion, super small dice(about 2 Tablespoons)
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • ½ teaspoon sweet paprika
  • 2 large eggs
  • ¼ cup + 1 Tablespoon Almond meal (fine ground)*

Instructions

  1. Preheat oven to 400 and line a heavy baking tray with unbleached parchment paper
  2. Use a food processor to turn cauliflower into rice by pulsing (do this in 3-4 batches) florets until rice consistency…..alternately buy cauliflower already “riced” from the produce or freezer section. Make smaller pieces of cauliflower for a smoother texture in your rolls.
  3. Transfer cauli-rice to a large bowl and mix in 1 Tablespoon of onions and spices.
  4. Beat the eggs until frothy and add to mixture and then add in the almond meal to soak up the moisture from the eggs. Add another Tablespoon almond flour if batter is oozing liquid.
  5. Form mixture into medium (will make about 9 rolls) sized or large (will make 6 rolls) evenly sized balls. Push each “roll” down gently with the back of a fork. Sprinkle with remaining onions and additional coarse sea salt if desired.
  6. Bake for 30 (medium rolls)-40 (larger rolls) minutes. Let cool. If you want to use for sandwiches, cut cooled rolls in half and then broil for 3 minutes until crisped.

Notes

*If you cannot find almond meal that is ground fine, use a coffee grinder or spice grinder and make your own.

Store extra rolls in the fridge. Bring to room temp or gently heat in 300 degree oven for 10 minutes before serving. Alternately, slice and broil for 3 minutes before making sandwiches.

Nutrition Information

Yield

9

Serving Size

1 medium sized roll

Amount Per Serving Calories 39Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 41mgSodium 143mgCarbohydrates 4gFiber 2gSugar 2gProtein 3g

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

Yield: 9 rolls

Cauliflower Onion Rolls-Perfect for Passover

Cauliflower Onion Rolls

A grain-free roll to use for sandwiches. Easy to make with healthy ingredients and compliant for many dietary styles, including Paleo, Whole 30 and Kosher for Passover.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 medium cauliflower, riced (about 3 ½ cups)
  • 1 small yellow onion, super small dice(about 2 Tablespoons)
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • ½ teaspoon sweet paprika
  • 2 large eggs
  • ¼ cup + 1 Tablespoon Almond meal (fine ground)*

Instructions

  1. Preheat oven to 400 and line a heavy baking tray with unbleached parchment paper
  2. Use a food processor to turn cauliflower into rice by pulsing (do this in 3-4 batches) florets until rice consistency…..alternately buy cauliflower already “riced” from the produce or freezer section. Make smaller pieces of cauliflower for a smoother texture in your rolls.
  3. Transfer cauli-rice to a large bowl and mix in 1 Tablespoon of onions and spices.
  4. Beat the eggs until frothy and add to mixture and then add in the almond meal to soak up the moisture from the eggs. Add another Tablespoon almond flour if batter is oozing liquid.
  5. Form mixture into medium (will make about 9 rolls) sized or large (will make 6 rolls) evenly sized balls. Push each “roll” down gently with the back of a fork. Sprinkle with remaining onions and additional coarse sea salt if desired.
  6. Bake for 30 (medium rolls)-40 (larger rolls) minutes. Let cool. If you want to use for sandwiches, cut cooled rolls in half and then broil for 3 minutes until crisped.

Notes

*If you cannot find almond meal that is ground fine, use a coffee grinder or spice grinder and make your own.

Store extra rolls in the fridge. Bring to room temp or gently heat in 300 degree oven for 10 minutes before serving. Alternately, slice and broil for 3 minutes before making sandwiches.

Nutrition Information

Yield

9

Serving Size

1 medium sized roll

Amount Per Serving Calories 39Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 41mgSodium 143mgCarbohydrates 4gFiber 2gSugar 2gProtein 3g

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

Reader Interactions

Comments

  1. Kyra

    I can’t wait to make these! I try to eat wheat free, but just like you said, sometimes you just want a sandwich. Do you recommend wringing the cauliflower rice to get rid of excess moisture before mixing it with the other ingredients?
    • Debra Klein

      I haven't found it necessary to take that extra step. If you're using frozen, already riced cauliflower then maybe there would be too much moisture and that would be helpful.

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