Cauliflower Bagels

This recipe is a fun twist on a breakfast favorite. Cauliflower makes a great addition to gluten-free recipes, and this is no exception. If you'd like to try a different topping for these bagels, consider sunflower seeds.

Makes 5 servings:
For the topping:

• 1 egg yolk, beaten, mixed with 1 tablespoon water
• 1/2 tablespoon dried minced garlic
• 1/2 tablespoon dried minced onion
• 1/2 tablespoon sesame seeds
• 1/4 tablespoon black sesame seeds
• 1/4 tablespoon poppy seeds
• 1/4 tablespoon sea salt

For the bagels:

• 2-1/2 cups cauliflower, pulsed in a food processor to resemble rice
• 2 eggs, beaten
• 2 tablespoons olive oil, plus extra to grease the pan
• 1-1/2 teaspoons honey
• 1/4 teaspoon lemon juice
• 1/3 cup coconut flour
• 2 tablespoons ground walnuts
• 1/2 teaspoon baking soda
• 1/4 cup white onion, minced
• 2 garlic cloves, minced
• Parchment paper

Directions:
For the topping:

1. To a small bowl, add the beaten yolk and water, and mix to combine.
2. To another bowl, add the dried garlic, onion, sesame seeds, poppy seeds and sea salt, and mix to combine.

For the bagels:

1. Preheat your oven to 400 degrees Fahrenheit. Lightly coat the wells of a doughnut pan with the olive oil. Set aside.
2. Transfer the cauliflower to a microwave-safe bowl and steam it in the microwave for about 4 minutes.
3. Remove the cauliflower from the microwave and allow it to cool to the touch. Place it in a cheesecloth (or thin, clean dish towel). Twist the cloth and squeeze out as much liquid as possible. You might need to do this in batches.
4. To a medium bowl, add the 2 eggs, olive oil, honey and lemon juice. Mix to combine.
5. To another medium bowl, add the coconut flour, ground walnuts and baking soda. Whisk to combine.
6. Add the egg mixture to the flour mixture and stir to thoroughly combine.
7. Add in the cauliflower, onion and garlic. Mix well to combine.
8. Add the mixture into the doughnut pan, almost all the way to the top. Bake for about 15 minutes. Remove from the oven and let them sit for a minute. While still very warm, invert the doughnut pan with a baking sheet to remove the bagels. Line the baking sheet with parchment paper, add the bagels and continue to bake for another 7 to 10 minutes until golden.
9. Remove from the oven and let cool slightly. Brush the tops of half bagels with the egg yolk mixture. Sprinkle with the topping mixture, and press down lightly, using your fingers. If you'd like, you can place the bagels back into the oven for a minute to help the topping stick.
10. Allow to cool slightly and then serve immediately.
    

Adapted from Lexi's Clean Kitchen, published on www.sheknows.com