Makes 6 bagels
4.5 cups riced cauliflower (or 16 oz. bag)
1 egg
3/4 cup shredded cheese
Seasoning: (mix together)
1 TB sesame seeds
1 TB poppy seeds
2 tsp onion flakes
2 tsp garlic flakes
1.5 tsp coarse salt
1.5 tsp caraway seeds
- 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 (or shot glass), 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.
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