This Paleo Cauliflower Bagel recipe makes an amazing gluten-free alternative to wheat bagels. Top them with smoked salmon, sliced avocado, or chia jam. The possibilities are endless!
On the weekends, there’s nothing like waking up to a warm bagel for breakfast. And thanks to this recipe, you can keep things Paleo and gut-friendly while enjoying this classic treat!
This recipe uses cauliflower as its main ingredient. The trick is to get rid of as much moisture from the cauliflower as possible. I’ve found that sautéing the cauliflower before mixing it with other ingredients plays a key role in reducing the moisture.
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Once the cauliflower has been sautéd, mix it with coconut oil, eggs, apple cider vinegar, almond flour, tapioca starch, unsweetened shredded coconut, baking powder, and garlic powder.
Forming four baseball-sized balls with the cauliflower mixture, squeeze out as much liquid as possible to compact them. Next, place the balls on a baking sheet lined with parchment paper or a silpat. Slightly flatten the balls and use your finger to poke a hole in the middle.
Sprinkle black and white sesame seeds on top of the bagels. Then let them bake for about 20 minutes, until they turn a gorgeous golden brown.
While these cauliflower bagels make for a great breakfast, they’re delicious as a light lunch (or even dinner). Try topping them with guacamole and shredded chicken, or sliced meatballs and tomato sauce!
Paleo Cauliflower Bagel Recipe
Paleo Cauliflower Bagel Recipe
- Baking sheet
- Parchment paper
- Large skillet
- Medium bowl
- 1 head small cauliflower (sliced into chunks)
- 1 T coconut oil
- 2 large eggs (beaten)
- 1 t apple cider vinegar
- 2 T almond flour
- 1 t tapioca starch
- 1½ t unsweetened shredded coconut
- 1 t baking powder
- ½ t garlic powder
- Black and white sesame seeds (for topping)
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
- In a blender, blend the cauliflower pieces in small batches until you get a rice-like texture (also known as “cauliflower rice”).
- In a large skillet over low heat, sauté the cauliflower rice until it’s lost almost all of its moisture, but it’s still not browned. (This process will take about 10 minutes.) To prevent the cauliflower rice from burning, continue stirring.
- Place the cooked cauliflower rice in a medium bowl. Add coconut oil, eggs, apple cider vinegar, almond flour, tapioca starch, unsweetened shredded coconut, baking powder, and garlic powder. Mix well to combine.
- Form 4 baseball-sized balls of the cauliflower mixture. Compact each ball by squeezing out as much moisture as possible. Place the balls at least 3” apart on the prepared baking sheet.
- Flatten the balls and poke a hole in the center of each ball with your finger.
- Sprinkle the tops of each bagel with black and white sesame seeds.
- Bake for 15 to 20 minutes, until the bagels are golden brown on the edges.
- Serve the bagels warm. Store in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from My New Roots
Tip: I used black and white sesame seeds for the bagel toppings, but you can use sunflower seeds or any other Paleo seeds of your choosing.
(You’ll Also Love: Cauliflower Naan Bread Recipe)