Crispy on the outside and tender in the inside, you are going to love this super yummy recipe.
It’s not the easiest and fastest recipe BUT the results is simply scrumptious!
Please DO READ the recipe BEFORE getting started. Because it has many steps and requires some prep work you need to make sure you are ready.
This recipe was created by super talented Kirbie and posted on her blog Kirbie Cravings.
INGREDIENTS
- 4 cups finely chopped cauliflower, reduced to 1 ½ cup dried cauliflower (see notes at bottom of recipe)
- ¼ cup superfine almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 2 cups shredded low moisture part skim mozzarella cheese
- 4 large eggs divided
- everything bagel seasoning
STEPS
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, add dried cauliflower, almond flour, coconut flour, baking powder, mozzarella, 3 eggs
- Mix until everything is evenly combined and moist.
- Pack batter into a ½ cup measuring cup. Make sure to press down and compact it, to keep the batter from crumbling. Turn the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup, much like a cup of packed brown sugar.
- To shape bagels, use one finger to create a hole in the center. Then slowly widen and stretch out the hole. Use your hands to round the edges and top of the bagel. When you are finished, the bagel should be about the size of a cake donut and the surface should be as smooth as you can get it.
- Whisk remaining egg. Brush on bagels. Sprinkle generously with everything bagel seasoning.
- Bake bagels for about 21-22 minutes or until tops are a dark golden brown. When you apply pressure to the surface of the bagels, they should bounce back rather than collapse in. Allow bagels to cool slightly before eating
- Store any uneaten bagels in fridge or freezer. Reheat in oven or toaster oven.
To make dried cauliflower:
You first need to chop the cauliflower very fine. Even finer than the cauliflower rice that is now sold at most markets. Keeping the cauliflower this small will make it easier to dry out and to blend it into the dough so you aren’t left with chunks of cauliflower. If your chunks are too big, your measurements will also be off. I recommend chopping up the florets in the food processor until they resemble large crumbs. I have also seen people grate a head of cauliflower using the small holes section of a cheese grater.
The cauliflower then needs to be cooked. I usually cook it in the microwave, but you can also steam it over the stove. I don’t recommend boiling, as that will only add more moisture to the cauliflower.
Once the cauliflower is cool enough to touch, I wring it dry with a tea towel. You can also dry the entire batch in the microwave, heating a few minutes at a time and stirring in between (more details provided in the links above).
Cauliflower holds a lot of moisture. When you are done wringing it dry, you should only be left with 1 ½ cups of cauliflower. If you have too much leftover cauliflower, your cauliflower is likely not dry enough. This could lead to the bread being too moist and it could also make the mixture too crumbly.
Tags: bagel keto vegan
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