📍 Where this dish comes from: Greater Poland (Wielkopolska)
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Kluski śląskie — small, dimpled potato dumplings — are the traditional accompaniment to rolada śląska and other saucy braises. This version swaps potato for riced cauliflower bound with almond flour and egg, keeping the same purpose of soaking up a good gravy.
What You’ll Need
Servings: 6 servings
Calories: 160kcal
Ingredients
- 1 medium head cauliflower riced
- 1 cup almond flour
- 1 large egg
- 2 tbsp cream cheese
- 1/2 tsp salt
- 3 tbsp butter for serving
Instructions
- Steam or microwave riced cauliflower 4–5 minutes until tender, then spread on a towel to cool and wring out as much moisture as possible.
- Combine cauliflower, almond flour, egg, cream cheese, and salt in a bowl, mixing until a cohesive dough forms.
- Shape into small oval dumplings, pressing a dimple into the center of each with your thumb, as is traditional.
- Bring a large pot of salted water to a gentle simmer.
- Cook dumplings in batches 4–5 minutes until they float and are cooked through.
- Toss cooked dumplings in melted butter before serving.
Nutrition
Serving: 1serving | Calories: 160kcal | Protein: 8g | Fat: 12g | Fiber: 3g
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Health Benefits
- Cauliflower provides fiber and vitamin C in place of starchy potato.
- Almond flour adds vitamin E and healthy fats.
- A traditional side kept genuinely low-carb without losing its purpose as a gravy-soaking dumpling.