📍 Where this dish comes from: Upper West Side, Manhattan, New York City · Zabar’s
Discover the history of this region →
Discover the history of this region →
A knish is street food in its purest, most portable form, and this version keeps that same handheld, savory-pocket appeal. A pliable cauliflower dough wraps around a filling of seasoned corned beef, baked until the outside turns golden and slightly crisp.
What You’ll Need
Servings: 8 servings
Calories: 240kcal
Ingredients
- 1 medium head cauliflower riced
- 1 cup shredded mozzarella
- 1 large egg
- 1/2 cup almond flour
- 8 oz corned beef finely chopped
- 1/2 onion finely diced
- 1 tbsp olive oil
- 1 tsp mustard powder
- 1 egg beaten (for brushing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Steam riced cauliflower until tender, about 8 minutes. Drain and press firmly in a clean towel to remove excess moisture.
- Mix cauliflower, mozzarella, egg, and almond flour into a dough.
- Heat olive oil in a skillet over medium heat. Add onion and cook 5–6 minutes until softened. Stir in corned beef and mustard powder, cooking 2–3 minutes to combine.
- Divide dough into 8 pieces and flatten each into a small round. Spoon filling into the center and fold the dough up around it, pinching to seal.
- Arrange seam-side down on the baking sheet, brush with beaten egg, and bake 20–22 minutes, until golden.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 16g | Fat: 17g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Cauliflower dough provides fiber and vitamin C that a traditional potato-based wrapper lacks.
- Corned beef adds protein and bold flavor without needing a heavy sauce.
- A portable, portion-controlled starter that holds up well for a party spread.