Recipe Image

Cauliflower Everything Bagels

  • 30 m
  • 55 m
Carolyn Casner
“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.”


    • 6 cups cauliflower florets (about 1½ pounds)
    • 1 cup shredded sharp Cheddar cheese
    • 1 large egg, lightly beaten
    • 2½ teaspoons everything bagel seasoning


  • 1 Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • Equipment: Parchment paper
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019