When you think of office meetings or weekend breakfasts, your mind might wander to the bagels often served rather than the task at hand. If you follow a gluten-free or paleo diet, bagels might not be on the menu as often as you'd like. This recipe offers a tasty option for you, made using cauliflower. Now, back to that meeting…
Cauliflower is definitely having its day, and why not? It's tasty, healthy, and you can toss it into oodles of recipes, often in place of wheat-based foods.
Bagels might be the sweetheart of breakfast, but you might not find as many gluten-free or paleo options as you'd like. You'll want to try this recipe for something special in the a.m. These bagels aren't as crunchy as the ones you might find toasted up at the corner shop, but they are tasty, especially with the "everything" topping that provides big flavor.
Many people are flexible when it comes to what they choose to eat, and that includes paleo options. Keep in mind that I've used sea salt and baking soda in this recipe.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free and paleo everything cauliflower bagels recipe
Adapted from Lexi's Clean Kitchen
This recipe is a fun twist on a breakfast favorite. Cauliflower makes a great addition to gluten-free recipes, and this is no exception. If you'd like to try a different topping for these bagels, consider sunflower seeds.
Prep time: 15 minutes | Bake time: 25 | Total time: 40 minutes
For the topping
- 1 egg yolk, beaten, mixed with 1 tablespoon water
- 1/2 tablespoon dried minced garlic
- 1/2 tablespoon dried minced onion
- 1/2 tablespoon sesame seeds
- 1/4 tablespoon black sesame seeds
- 1/4 tablespoon poppy seeds
- 1/4 teaspoon sea salt
For the bagels
- 2-1/2 cups cauliflower florets, pulsed in a food processor to resemble rice
- 2 eggs, beaten
- 2 tablespoons olive oil, plus extra to grease the pan
- 1-1/2 teaspoons honey
- 1/4 teaspoon lemon juice
- 1/3 cup coconut flour
- 2 tablespoons ground walnuts
- 1/2 teaspoon baking soda
- 1/4 cup white onion, minced
- 2 garlic cloves, minced
- Parchment paper
For the topping
- To a small bowl, add the beaten egg yolk and water, and mix to combine.
- To another small bowl, add the dried garlic, onion, sesame seeds, poppy seeds and sea salt, and mix to combine.
For the bagels
- Preheat your oven to 400 degrees F. Lightly coat the wells of a doughnut pan with the olive oil. Set aside.
- Transfer the cauliflower to a microwave-safe bowl, and steam it in the microwave for about 4 minutes.
- Remove the cauliflower from the microwave, and allow it to cool to the touch. Place it in a cheesecloth (or thin, clean dish towel). Twist the cloth, and squeeze out as much liquid as possible. You might need to do this in batches.
- To a medium bowl, add the 2 eggs, olive oil, honey and lemon juice. Mix to combine.
- To another medium bowl, add the coconut flour, ground walnuts and baking soda. Whisk to combine.
- Add the egg mixture to the flour mixture, and stir to thoroughly combine.
- Add in the cauliflower, onion and garlic. Mix well to combine.
- Add the mixture into the doughnut pan, almost all the way to the top. Bake for about 15 minutes. Remove from the oven, and let them sit for a minute. While still very warm, invert the doughnut pan with a baking sheet to remove the bagels. Line the baking sheet with parchment paper, add the bagels, and continue to bake for another 7 to 10 minutes or until golden.
- Remove from the oven, and let cool slightly. Brush the tops of half the bagels with the egg yolk mixture. Sprinkle with the topping mixture, and press down lightly, using your fingers. If you'd like, you can place the bagels back into the oven for a minute to help the topping stick.
- Allow to cool slightly, and then serve immediately.
More gluten-free recipes
Grilled havarti sandwiches with cauliflower "bread"
Cauliflower-crust pizza with grilled corn, zucchini and tomatoes
Creamy cinnamon quinoa and acorn squash breakfast bowl