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Cauliflower Bagels


4 cups finely chopped cauliflower reduced to 1 and 1/2 cups dried cauliflower. Cauliflower holds a lot of moisture, so when you are done wringing it dry, you should be left with 1 and 1/2 cups.

1/4 cup almond flower (you can use brown rice flower for nut free version)

1/4 cup coconut flower

4 large eggs

Everything but the bagel seasoning (I get this at Trader Joes)


Preheat oven to 400 degrees and line a baking sheet with parchment paper

In a large bowl, add the cauliflower, almond flower, coconut flower, 3 eggs and a little bit of the everything but the bagel seasoning and mix everything together

Pack the batter into a 1/2 cup measuring cup and compress it down into the cup nice and tight

Turn the cup upside down and shake it a little bit to get the batter out and onto the baking sheet. When it slides out, it should still be in the form of the measuring cup

Use one finger to shape the hole in the middle of the mixture and continue to stretch it out, while using your hands to round out the edges and the top of the bagels

Whisk the remaining egg and brush onto the bagels

Generously sprinkle remaining bagel seasoning on top of the bagels

Bake in the oven for about 22 minutes until the tops are golden brown. When you feel the bagels, they should bounce back rather than crumble

Serve with your favorite spreads or make into a breakfast sandwich!


**If you want to add more taste, you can always add things like onions to enhance the flavor

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