• Charlotte LaGuardia

Cauliflower Bagels

Updated: Apr 21



It's official, cauliflower can literally become anything! Pizza crust, brownies, rice, and now BAGELS. This easy swap is beneficial for everyone, not just gluten free, paleo, keto, type diets.


Cauliflower is naturally high in fiber, 3 g per cup, which is 10% of the daily recommendation!


Additionally, cauliflower is a great source of B vitamins, minerals like manganese, and phytonutrients.


By swapping a white refined flour bagel for a cauliflower substitute you will gain in both nutrients and taste!



Cauliflower Bagel


1 head cauliflower

1 tsp pink salt

2 eggs

2 TBS almond flour

1 TBS ground flax seed

1 TBS nutritional yeast

1 tsp garlic powder

1 tsp onion powder

Everything Bagel Seasoning


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

Cut the cauliflower into small florets and add to a food processor. Process cauliflower until it reaches a very fine consistency, it will almost look like snow! Add cauliflower to a nut milk bag or using cheese cloth, squeeze out the excess liquid.



In a large mixing bowl add the salt, eggs, almond flour, flax seeds, nutritional yeast, garlic and onion powders. Add the cauliflower and mix together until it forms a dough like consistency. Let the mixture sit for 2-3 minutes.



Using a 1/4 measuring cup scoop out the dough and place in your hands. Form the dough into a mini bagel shape and use your finger to poke a hole in the middle. The dough is fragile so take your time here.





Bake for 35 minutes, remove and place on a cooling rack for 10 minutes. Store in an airtight container in the fridge for up to 1 week.



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