Yes. You read that right. A bagel made from cauliflower.
What the what?
Who knew?!
So, let’s start with WHY?
Why in the world would anyone want to make a bagel out of cauliflower?
In my opinion, it’s one of two reasons.
You are either on some type of eating plan that eliminates grains and you simply want to have a grain free bagel experience OR you are like me, and just can’t seem to resist a food trend!
Either way, if you like to cook, they are fun to try at least once.
These bagels surprised me because once they cook they hold together really well and can easily be used as the base for a sandwich or toasted up with some butter.
You really can’t detect the flavor or the cauliflower at all although the texture is much different then your traditional bagel. They are very light, a bit moist and little spongy. I found I liked them best as the base for a turkey and spinach sandwich.
Be sure to watch the step-by-step video below to learn all the little tips and tricks I used to make these bagels a success. And if you give them a try, I would love to hear your thoughts!
Ingredients
- 3 cups packed cauliflower rice 600g or 21 ounces
- pinch of kosher sea salt
- 1/4 tsp garlic powder
- 2 eggs beaten
- 2 tbsp. almond flour
- 2 tbsp. coconut flour
- 1 tbsp. poppy seed
- 1 tbsp. sesame seed
- 1 tbsp. minced garlic
- 1 tbsp. minced onion
- 3/4 tsp. kosher sea salt
Instructions
- Pre heat oven to 400
- Line a rimed baking sheet with parchment paper and set aside.
- In a large bowl, combine cauliflower rice, salt, garlic powder, eggs, almond flour and coconut flour. Mix until everything is well combined.
- Take about 1/4 cup of the dough and start by forming a ball between the palms of your hands. Give the dough a gentle squeeze to extract any excess liquid and then flatten that ball out a bit keeping the edges rounded and then poke whole in the center. The dough is delicate, so work slowly and take your time. (See video for step by step instructions).
- Place the bagel on the rimmed baking sheet and repeat until you have 8 bagels.
- Sprinkle the everything bagel spice mixture over the top of each bagel, and gently push the seeds onto the bagel using the back of a spoon.
- Pop into the oven for 30 minutes or until the bagels are set through and golden brown.
- Allow to cool completely before slicing and adding your favorite bagel toppings.
- Store in an airtight container in the fridge for up to 5 days.
Laiza says
What are your thoughts abt using this dough to make a pizza crust?
Is it doable?
Love your channel btw!
Dani says
I am not sure if it would work! BUT I have a recipe for cauliflower pizza dough that you can check out here – > https://cleananddelicious.com/cauliflower-crust-pizza-that-wont-fall-apart-video/
Dani says
Awe, thanks! So glad it was helpful.
annmarie says
hi Dani
I’m excited to try this… where do you get minced garlic and minced onion?
annmarie
Dani says
I find them in the spice section with all of the other dried herbs and spices.
Leah says
Do you cook cauliflower before ricing it?
Dani says
No, the cauliflower is raw.
BJ says
Is the cauliflower rice cooked before used on this recipe?
Dani says
Nope. The cauliflower is raw.
Becky says
Can I use a flax eggs instead of eggs and have it turn out the same??
Dani says
I can’t day for sure. This is a delicate recipe and while flax eggs work for MOST baked recipes, I haven’t tried it with this recipe yet. I would love to hear how it goes, should you decide to give it a try.
sabine KNIGHT says
could i do this with flax eggs ?
Dani says
I haven’t tried but I imagine you can!
Song says
Can I just use only coconut flour?
Dani says
You can certainly try!!
DeLM says
Hi Dani! These look amazing! Can I ask a silly question – are the minced onion and garlic in your seasoning fresh, or dried? I can’t wait to try these!
Dani says
They were dried:)
Kristin C. says
What other type of flour could I use in place of the almond flour (my husband has a nut allergy)?
DANIELLE says
So I made this recipe today. It has been sitting open in my browser for months. I have been watching and rewatching. I did it exactly as stated. I couldn’t even put a hole in my “bagels” without them falling apart. I had someone else help me while I held them together. I cooked and cooled and they continue to fall apart. What didn’t I do wrong? I did squeeze out a fair amount of liquid!
Dani says
I’m so sorry they didn’t work for you. My best guess is that they needed to have even more water squeezed out of them. If you decide to try again, be sure the cauliflower is extra dry… and if you really want to play it safe you can ad a couple tablespoons of coconut flour (which is gluten and grain free) to help with binding. Let me know how it goes.
Marcie says
maybe even try the old fashioned way to drain which is to wrap the cauliflower in a cloth tightly, close with a rubber band and then hang it from your water faucet and let it drain into the sink overnight or for many hours. I used to make sour cream and drained keifer grains this way. it works great. I plan on trying this recipe. Got to find a way to have “bread” without it costing an arm and a leg with fancy ancient grains. what a problem ; (
Dani says
What a great tip, thanks for sharing Marcie.
Cass says
One thing my smart husband pointed out is we own a juicer . I’ve been hand squeezing allllll this time and he says “ why don’t you use the juicer ? Your trying to get the water out right ?” Ugh hate when he’s right haha it was super easy and my cauliflower cake out almost perfectly dry ♀️
Dani says
Wow! What a smart idea. I’ve never thought to do this (I have a juicer too!). Will try + please tell your hubby I said, “Thank you!”.
Parina says
Hey Dani! Do you think this could work for a non-savory bagel? Like cinnamon-raisin or cranberry? Thanks, love your channel!
Dani says
Ohhhh, what a great question! I’m not sure but I don’t see why not? You’ve got me very curious now. If you decide to give it a try, I would LOVE to hear how it goes.
Robin L Johnson says
these sound really fun. i dont have a wheat/grain issue (just trying to improve my diet overall) but i am allergic to nuts so could i use a grain flour to substitute? would it still work?
thanks
Dani says
You may be able to use a grain flour but I haven’t tried so I don’t know for sure. If you decide to give it a try, I would love to hear how it goes.
Suzanne says
Have you tried these in an air fryer?
Dani says
I haven’t!! Would love to hear how it goes if you try it.
Dana says
Would these bagels freeze well?
Dani says
I don’t think they will 🙁
Rinku says
Hi Dani,
Thank you for this wonderful recipe. I m going try it out today.
I have one question, Can we add a pinch of baking soda to this?
Dani says
Sure! I’m not sure if it would make a difference but am curious to see!
Abe says
Can I use frozen cauliflower?
Thanks so much
Dani says
Frozen cauliflower isn’t great because it holds a lot of water.
Sumaiya says
Would this work if I used ground flaxseeds and chickpea/graham flour instead if the almond and coconut flour?
Dani says
I honestly don’t know, but if you decide to try it, I would love to hear how it goes!
Charles says
Thanks I am diabetic per Dr last time. I love my Bagels and cream cheese in the morning. I will do this for sure. Ty.
Dani says
Great!! Enjoy them Charles.
Debbie Simon says
Do you think we could use the rice cauliflower that Trader Joe sells in the fresh vegetable aisle? It would save that “food processor” step 🙂
Dani says
I think this could work but make sure that it is fine and not super chunky. That would be my main concern 🙂
Amy says
Made this recipe today and the bagels turned out great! I first sauteed the cauliflower to remove most of the moisture from it. Because it lost volume when I sauteed it, I ended up using about 2 1/4 cups of cauliflower, packed. I dumped the dried cauliflower into my food processor with all the other ingredients. (I did not beat the eggs before adding.) I then ran the food processor until the ingredients formed a dough, stopping and scraping down the sides as needed. The dough was still a tad too wet, so I added 2 tablespoons of psyllium husk fiber to absorb some of the excess moisture. Then I let the mixture sit for about 15 minutes so the psyllium could hydrate completely and soak up as much moisture as possible. After that, I used a 1/4 cup ice cream scoop to make the dough balls and used my hands to flatten them and poke a hole in the center. Added Trader Joe’s Everything But the Bagel Seasoning. I cooked them for 30 minutes and they were still a tad soft in the middle, so I turned off the oven and left them in for another 15-20 minutes while the oven cooled. They were lightly brown and held together very well. Thanks for a great recipe!
Dani says
Hi Amy. Thank you. That sounds great, I absolutely love everything bagels. Thanks for the inspiration.
Fur says
You rock!
Dani says
Thanks 🙂
Elizabeth says
For the past five years or so anything that needs to have the water squeezed out goes in the ricer !! Works without wasting product in a dish towel ( think spinach, greens for soups, cauliflower for pizza shells). Really squeezes the liquid out and produces a dry product.
Makes a nice little “pod” that can be flash frozen and pulled out to add to soups, other dishes .
Giving credit to my husband who came up with this solution !!
Try it !
Jill says
Elizabeth – That is so smart! Thanks to you and your husband. 🙂