Everything Cauliflower Bagels

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As a girl who lived in Brooklyn for years, sometimes you just need a good bagel! And for me, it always has to be a loaded everything with avocado and scallion cream cheese. 

These Everything Cauliflower Bagels aren’t quite the real deal, but they’re equally delicious in their own right. Plus, you’re getting a serving of vegetables and avoiding that post-carb blood sugar spike that leaves us ravenous only hours after eating.

Everything Cauliflower Bagels

Serves 2-4 (makes 4 halves)

1 medium head cauliflower
1/2 tsp. fine sea salt
2 large eggs, beaten
1 Tbs. chia seeds
1 Tbs. flax meal
1 Tbs. nutritional yeast
Olive oil
Everything bagel spice

Breakdown cauliflower into large florets and place in food processor with sea salt. Pulse until chopped as finely as possible. 

Transfer to a fine mesh strainer or a colander lined with a clean dishtowel. Let stand 30-minutes, then press and squeeze out as much water as possible. I usually end up with at least 1/2 cup liquid. 

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

Combine cauliflower mixture with eggs, chia seeds, flax meal, and nutritional yeast. Let sit 5 minutes while oven heats. 

Form mixture into 4 balls and flatten out onto baking sheet. Poke a hole in middle of each bagel and shape with hands. Each bagel should be roughly 1/2” thick. 

Brush tops with olive oil and sprinkle with everything bagel spice. 

Bake in 400 degree oven for 25-30 minutes until golden brown and firm. 

Let cool 5-10 minutes. Serve and eat! 

Notes: 

Bagels are best fresh from the oven, but will keep several days in the fridge. Reheat in the toaster oven. 

If you don’t have everything bagel spice, sprinkle with a mixture of flakey sea salt, sesame seeds, poppy seeds, and dried onions. 

For burger buns or as bread: Omit the bagel spice and cook without poking holes in the center. 

Topping ideas:

Sliced avocado
Kite Hill cream cheese
Smoked salmon
Scrambled eggs
Hummus
Sprouts
Sliced radishes, tomato, red onion