Cauliflower Bagel
Bread, Scone, Muffin
Ingredients
1 small head cauliflower cut into small florets (should yield 3 cups of cauliflower rice)
3 tablespoons almond flour (I used Bob’s Red Mill)
1 tablespoon coconut flour (I used Nutiva)
2 free-range organic eggs at room temperature
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
Pinch of ground black pepper
Poppy seeds sesame seeds, minced garlic or minced onion for topping
Directions
Preheat oven to 400°F (200°C) and place a rack in the middle.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
Refrigerate the cauliflower mixture for 5 minutes - this will allow the almond flour and coconut flour to soak up some of the moisture.
Take out the fridge and give it another good stir.
Line a baking sheet with parchment paper and lightly grease with olive oil.
Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.
Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife make a big hole in the middle of each bun.
Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.