Get all the flavor of classic everything bagels with fewer carbs and calories. These grain-free cauliflower bagels leave plenty of room for garlicky everything bagel seasoning and a schmear of cream cheese.
Nutrition per serving may change if servings are adjusted.
6 cups cauliflower florets (about 1½ pounds)
1 cup shredded sharp Cheddar cheese
1 large egg, lightly beaten
2½ teaspoons everything bagel seasoning
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Place cauliflower in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Cover loosely with plastic wrap and microwave on High for 3 minutes. Let cool slightly.
Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar and egg until thoroughly combined.
Divide the mixture into 8 portions on the prepared baking sheet and flatten into 3½-inch circles. Using a 1-inch biscuit cutter, make a hole in the center of each circle. Remove the small circle and pat that dough onto the bagel ring. Sprinkle with seasoning.
Bake until browned and crispy around the edges, 22 to 25 minutes.
To make ahead: Freeze baked bagels between layers of parchment or wax paper in an airtight container for up to 3 months.
185 calories;11 g fat(6 g sat); 3 g fiber; 9 g carbohydrates; 11 g protein; 105 mcg folate; 74 mg cholesterol; 3 g sugars; 0 g added sugars; 418 IU vitamin A; 77 mg vitamin C; 243 mg calcium; 1 mg iron; 450 mg sodium; 519 mg potassium