Food & Drink

Cauliflower Bagels

May 30, 2019


I’m not going to pretend these are ‘the real deal’ bagels. They aren’t. But, they are delicious!

A little bit different, nutritious and full of herby flavour. 

Soft and moist inside with a crispy top. My ideal bread bake.


Serves: 5

Difficulty: Easy


  • 200g riced cauliflower (roughly 2 cups)
  • 1 tbsp coconut flour
  • 1 flax egg
  • 1 tbsp nutritional yeast
  • 1 tbsp oat flour (blended oats)
  • 1 tsp psyllium husk
  • 1 tsp mixed herbs
  • Generous pinch of salt and pepper
  • To top – sesame seeds

To make non vegan: omit the flax egg and replace with a real egg.




Preheat the oven to 200ºC.

To rice the cauliflower, cut the head into smaller florets before adding it a food processor. Blend until you get a rice-like consistency.

Using a tea towl, create a bundle and wring out any excess liquid. No one wants a soggy bagel bottom…

Next, mix all of your ingredients together in a large mixing bowl until a wet-ish dough has formed.

Separate the dough evenly into 5 and roll into balls. Push each ball into a doughnut tray allowing a hole to be created in the centre. Alternatively, if you are using a lined baking tray, create 5 equal ring shapes with your hands.

Bake for 30-35 minutes or until golden brown and crispy on top.

Let cool on a wire rack before serving.


Brunch? Heap with avocado and alfalfa. Hummus and cucumber. In truth, ANY savoury topping.

Snack? Simply devour.

Enjoy this fun hybrid take on a breakfast favourite.

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