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Parve
Medium
50 Minutes
Diets 
These are addictive. You’ll keep taking just one more… A healthful alternative to heavy-carb dishes at a Chanukah party. Yields 25 bites
sprinkle of lemon juice
1 small onion
1 large egg
1/3 cup golden bread crumbs
2 tablespoons Gefen Olive Oil
1 teaspoon onion soup mix, or to taste
a dash garlic powder
salt, to taste (be generous)
black pepper, to taste (be generous)
additional bread crumbs, for coating
1 and 1/2 tablespoons Gefen Mayonnaise (low fat is fine)
1 tablespoon sweet chili sauce
1 teaspoon hot sauce
1/2 teaspoon Gefen Honey
1 and 1/2 tablespoons parve cream cheese (I use Tofutti brand)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Line a nine- by 13-inch (20- by 30-centimeter) baking pan with Gefen Parchment Paper. Spray with oil spray and set aside.
Place cauliflower florets in a large bowl and sprinkle with a little lemon juice.
Pour boiling water over the cauliflower and let it sit for three to four minutes. Drain well.
Place in a food processor with the knife attachment. Add onion, egg, bread crumbs, olive oil, and seasonings. Blend together well, but don’t overprocess. Taste and adjust seasonings if necessary.
Prepare a plate with bread crumbs. Form the mixture into small balls (ping-pong size) and roll gently in bread crumbs.
Place in baking pan. Spray with additional olive oil spray.
Bake for 30 minutes or until crispy. If desired, turn the balls and bake an additional 10 minutes. Serve hot with dipping sauce.
Mix all ingredients together in a small bowl.
Taste and adjust if desired. An immersion blender is helpful to achieve a creamy texture. Can be made a few days in advance.
Photography: Moishe Wulliger Food Styling: Renee Muller
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