You guys asked for this recipe.
And who am I to deny it to you?
You (yes, you, you know who you are!) specifically requested the recipe for the cauliflower bagels sans the BLT part.
Because you needed the calorie count for the bagels alone.
Because you didn’t care for the bacon (like really?), tomatoes (again, really?) or lettuce (okay, I get it).
Without further ado there you have ‘em, cauliflower bagels, in all of their glory!
Makes 4 bagels
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 eggs at room temperature
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon baking powder
Pinch of ground black pepper
Poppy seeds, sesame seeds, minced garlic or minced onion for topping
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, baking powder, 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 grease it with olive oil.
Using your hands form 4 even sized buns (squeezing the mixture firmly 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.
One bagel yields 102 calories, 6 grams of fat, 9 grams of carbs, and 7 grams of protein.