‘Everything Bagel’ Cauliflower Rolls

Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it.

"Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com #glutenfree #grainfree #dairyfreeNow, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much.

"Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com #glutenfree #grainfree #dairyfree

Cheers to another delicious and healthy alternative!

"Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com #glutenfree #grainfree #dairyfree

'Everything Bagel' Cauliflower Rolls
Yields 4
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Ingredients
  1. 1 head cauliflower, riced (about 3 cups)
  2. 2 tbsp almond flour
  3. 1 tbsp coconut flour
  4. 1 tbsp organic corn meal (not paleo- you can sub almond flour)
  5. 2 organic eggs
  6. 1/2 tsp garlic powder
  7. 1/4 tsp Himalayan sea salt
"Everything" Topping
  1. 1/2 tsp poppy seeds
  2. 1 tbsp sesame seeds
  3. 1 tsp dried minced garlic
  4. 1 tbsp dried minced onion
  5. 1/2 tsp Himalayan sea salt
Instructions
  1. Preheat oven to 400
  2. In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency
  3. In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, corn meal, garlic powder, and salt
  4. In a separate bowl combine "everything" topping ingredients
  5. Lay parchment paper on a baking sheet
  6. Make 4 even sized balls and lay onto parchment paper
  7. Sprinkle "everything" topping and slightly press them into the top
  8. Bake for 15-20 minutes, or until bread-like consistency (it might be longer depending on the size you make)
  9. Optional: Broil on high for 3-5 minutes after baking
  10. Optional: For extra crisp, remove from baking sheet and do the broiling step with the buns directly on the oven rack
  11. Remove from baking sheet and let cool directly on a cooling rack
  12. Serve with your favorite sandwich ingredients
Notes
  1. Please note: Cauliflower sizes vary. If yours is big, and it seems like it needs a little extra to make them firm, add an additional egg and tbsp of flour
Lexi's Clean Kitchen http://lexiscleankitchen.com/
"Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com #glutenfree #grainfree #dairyfree

"Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com #glutenfree #grainfree #dairyfree

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169 comments on “‘Everything Bagel’ Cauliflower Rolls

  • These were absolutely delicious and super easy to make! Lexi your a genius for creating this recipe. I can’t wait to see and try what you come up with next!!!

    – Sassy

    Reply
  • theluckypennyblog says:

    What a great idea! I did cauliflower biscuits. I liked them but I didn’t love them. I’ll have to give these a try!

    Reply
  • hope this isn’t a stupid question, what do you think the result would be if you omitted the corn meal? Those look amazing! :) thank you!

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  • Do you know how many Net Carbs are in one of the Everything Buns. I am new to Low Carb eating and adding Nutritional Information to the recipes are greatly appreciated. Thanks!

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  • Genius idea. I will have to make these. Maybe in a donut pan, or even muffin pan. I LOVED everything bagels due to all the seasonings, and I’m sure with cauliflower it’ll be just as good. Thanks for the idea.

    Reply
  • I made these today and they were OK. The problem I had with this recipe is not knowing how much riced cauliflower to use. It calls for 1 head. Well cauliflower varies in size so it was hard to judge. I made 8 bagels when it states it yields 4. The first 6 I made in a silicone mold and the other 2 I free formed them. I made them when I was having a friend over for lunch and she said they were good with the turkey soup I made but I’m not convinced. To me these didn’t taste anything like a biscuit or a bagel but are OK for a substitute for a potato at dinner. Maybe I had too much cauliflower, I just don’t know.

    Reply
    • Hi Joy!

      I just added a note on how to deal with different size cauliflowers. They are definitely intended to be cauliflower rolls, rather than bread. The ‘everything bagel’ simply refers to the topping coated onto them. Sorry if you were hoping they would be just like bread. We do enjoy them as a substitute, and although they gain somewhat of a bread-like texture, they are definitely not a bread/roll recipe – rather a nutritious cauliflower roll that many enjoy as a sub for bread!

      Reply
  • purewayoflife says:

    they are so damn delicious and unbelievable easy to make! I fell in love immediately! pure cauliflower heaven! I really love your creations ♡ can’t wait to try every single recipe! xx

    Reply
  • Lexi-I loved these! I made them using a donut pan and they came out like mini cauliflower bagels. Though my love for everything bagels will always be with the Montreal kind and not the fluffy NY bagels (sorry!) I think you may have swayed me toward a new version, cauliflower bagels!

    You really are a genius :)

    Reply
  • I omit the corn meal and use one more tbsp. of almond flour. I always need 3 eggs as I try to use
    the biggest cauliflower I have. I make around 6 “sub” rolls with this recipe. Love your work girl!

    Reply
  • I loved these “everything” bagels/rolls! I used them as buns for turkey burgers tonight and my fiancé loved them too!! I’ve made several of your recipes and have never been disappointed. Keep the creative recipes coming. :)

    Reply
  • I am in process of making these and I think I have a failure. They were fun to make – my 3 yo son and I made them. The consistency seemed good and we formed them easily. But after I put them in the oven I came back and looked at your picture and mine are way big… probably too big….I made 4, but maybe I should have done 6? they look and smell delicious! The outside is turning a nice color and is drying out, but the inside is still really wet. Not like gloppy wet, but what I would consider doughy if these were a real dough. Fingers crossed….I am cooking them longer in hopes they just keep drying out. Apparently I super-sized mine. LOL…

    Reply
      • Oh my, Lexi. I am so glad I stuck with them! I had to leave them in th oven for a total of about 40 min. They were pretty big but they did star becoming dried out inside and had a bread like consistency. My husband had TWO th dinner (thank God it really wasn’t a roll – would have been carb overload!). He loved them. I had mine cut in half with tomato sauce and cheese on top, like a mini pizza bagel. It was great. The consistency is not exactly like bread (only bread is!) but they are really darn close. Thank you so much. Will definitely make again (perhaps smaller next round). Definitely worth it. Up next: sweet potato buns!

        Reply
  • DELISH!!!! – This is the closest I have come to enjoying anything close to the bagel flavor I miss so much – amazing – thank you so much for sharing this!

    best,
    Linda
    Huntington Beach, CA

    Reply
  • So I have a pretty wet batter, followed everything to the letter. What is the consistency supposed to be like. Do I add more flower?

    Teri

    Reply
  • Thank you!!! I’m very grateful for your recipes and your wonderful site!!!
    These were yummy…easier to make than the cauliflower “pizza crusts” since I don’t have to squeeze out any liquid, etc. THANK YOU!!!
    -Debra

    Reply
  • Do you know if I can use chia or flax seed egg replacer as the eggs? We have multiple food allergies. -thanks

    Reply
  • Hi! I loooved the idea for this…everything bagels + cauliflower = heaven. But they came out kind of strange. I halved the recipe (and I checked the calculations to make sure that wasn’t the issue). Just a really strange flavor and texture. I would have left them in longer but they were starting to brown and I feared burning them. Any tweaks you suggest? I am not abandoning ship just yet!!

    Reply
  • Sarah Jane says:

    I have tried two of your recipes so far and LOVED them both. winners! (these and the chocolate chip cookies). Thank you so much!

    Reply
  • Just made these – subbed the coconut flour for oat flour because that was what I had on hand and they turned out fantastic!! Thanks for such a yummy and creative recipe – love your site.

    Reply
  • What a great idea! And I wish I had seen this earlier, I’ve just finished a series on my blog showcasing ideas and recipes for how to incorporate more veggies into your diet using unique and creative methods, and these would have been perfect. I will have to try them out myself, Im in Australia in the middle of winter and it’s definitely soup weather at the moment, so these would be perfect! :)

    Reply
    • I am wondering if anyone found out about the flax/chia egg replacement for this or any cauliflower bread-type recipe. I am actually vegan and gluten-free. I would love to try these.

      Reply
  • What a fantastic idea!
    I haven’t had a sandwich in almost 3 years (gone GF first and then primal) and your cauliflower rolls made it possible again :)
    I enjoyed them soooo much! Incredibly yummy :) Thank you!

    Reply
  • Hi Lexi,
    I came across your Everrything bagel/roll recipe today. I just had to make them tonight.
    I only had coconut flour.
    The cooked up beautifully and made my house smel AMAZING! My only concern is cutting them apart.
    I see you mention to use them for a sandwich. Do the cut open?
    Thanks,
    Penny K

    Reply
  • Thanks for the recipe. I just tried these, and they were too wet. I probably should have added more flour before cooking. I used 3 cups of riced cauliflower, though. I wasn’t sure how the dough should look/feel when it’s the right consistency. Recently I made the cauliflower pizza crust and it was AMAZING. I wonder if cooking and squeezing the water out for this recipe would make it more bread like…I’ll post again after I try.

    Reply
  • Latin sizzle says:

    So I just popped these in the oven and they smell great…hoping they turn out great. They look kinda goopy.. Was I supposed to make the whole thing in the food processor? Recipe just said mix in bowl.

    Reply
  • I just happened to have a tub of riced cauliflower already in the fridge when I came across this recipe! I’m not actually a fan of the “everything” part (my least favorite bagel), but I was so curious about the flavor and texture of this recipe that I went ahead and just made them cauliflower biscuits. And maybe I added two ounces of shredded cheese into the mix. :-) Anyway, alone they were okay… But sliced open and stuffed with pepperoni? The best breakfast sandwich ever! Will make them again, probably experimenting with different spices and cheese flavors.

    Reply
  • hi! i am excited to make these….is the 3 cups of cauliflower listed in the recipe before or after ricing?? thanks!!

    Reply
  • Hi Lexi!

    These look so delicious and I can’t wait to make them, however my allergies are a bit of a struggle. Would it be possible to make this with applesauce instead of eggs and some other flour instead of coconut? Thank you and great creativity!

    Reply
  • I have just poped these in the oven. The batter(?) seems very very wet and very crumbly. Perhaps my cauliflower was too big? or the method I used to rice it made the cauliflower too wet… I’m not sure, but I’m hoping these come out okay. I’m going to try baking them a little longer (per the post from the person a while ago) and I might try broiling them to make them a little drier. They smell awesome, if nothing else.

    Also, I didn’t have dried minced garlic, I just had the refrigerated in oil kind. I squeezed as much liquid out as I could and used it anyway. It seemed to make the topping stick to the rolls really well, so I didn’t have to mush it in much. I’ll post again and let you know how they come out.

    Reply
  • OMG I am so excited to try these! I make lots of cauliflower pizza crust but never rolls. Can’t wait to eat these with goat cheese and smoked salmon!

    Reply
  • Hi Lexi,’
    I just made these and s a previous baker mentioned, I made 4 and they are pretty good size but the amount of time on the recipe really isn’t enough time. I may have baked them 45-50 minutes and the center was still a bit moist so they are back in the oven on the rack without the pan another 10 min. The kitchen smells amazing!!! I can’t wait to try them this weekend. Will let you know how the extra time goes.! Thanks!

    Reply
  • I just made there, and these are most definitely my new favorite food. I used 3 TB of almond flour, otherwise recipe as is. I have bottles of the “everything” mix from my favorite bagelry, which is delicious and glad to be able to use them in a recipe. Also, baked for about 40 minutes 400 degrees. Batter was easily made into balls and do not spread much, if at all.Thank you!

    Reply
  • Would apple sauce work as a substitute for the eggs here? Or perhaps a store bought egg substitute? To make them vegan.. thanks

    Reply
  • Yes, I too am wondering about an egg free version. Also, do you have a photo of what the dough looks like prior to being baked?

    Reply
  • i can’t wait to try these. It would help a lot if the amount of riced cauliflower was listed in ounces. The would eliminate a lot of the guess work!

    Reply
    • update to above post: just made this with flax eggs and brown rice flour. delic. totally delic. i’ve got this posted on my waytogohealthy facebook page, if anyone wants to see more! thanks so much, lexi!

      Reply
  • Made these used flax seed and chia seeds for topping.. They came out fantastic..used them with a burger. Can’t wait hank you enough for a satisfying recipe.

    Reply
  • I made these today, overall great taste. But the center seems to be very doughy and I don’t know how to make it crispy. I tried broiling it after cutting it in half for about 10 minutes and it just wouldn’t crisp, any suggestions?

    Reply
  • These came out very soggy and taste like old leftover cauliflower the next day. It would probably be better to cook the cauliflower a bit first and squeeze out as much water as you can.

    Reply
  • It would be great to know how much the cauliflower you use weighs – I’ve seen massive ones like small basketballs and teeny ones like big baseball size!

    Reply
  • Yes! I am a native New Yorker but moved to Melbourne 4 years ago. I miss my everything bagel every day… and while you can get a substitute bagel here its not quite like Home. Soo I mulch rather something different with resemblance while not trying to be my NY bagel. Mine turned out so well! Increased cooking time to 45-60 mins til they have firmed up and had a nice golden colour. Cannot wait to have this with my lunch tomorrow.. going to slice it and toast it! Will refrigerate the rest… how many days do you reckon they will last? Thank you for this recipe I’m so excited! Cauliflower rocks. ..

    Reply
  • I have a question.. are they supposed to be doughy.. I am cooking them at the moment and its been 20 minutes and they are still very gushy..

    Reply
  • I’m really happy with these and can’t wait to experiment a little bit with different flavors! For someone trying to cut out all grains, but loves bread, I was glad these came out the way they did. Even my grandson said he liked it. Thanks for the recipe!!!

    Reply
  • Just made these delicious little biscuits and i had to add a dot of milk during t ghost e grating process and i used wheat flour rather than cornmeal and cashew flour rather t g an coconut, i LOVE them! Sovtasty and great texture. I also happen to be addicted to cauliflower so i’ll try any recipe once, this one’s a winner! Only complaint is they stuck to the parchment so I’ll use spray next time.

    Reply
  • Hi Lexi ~ Looking at the posts on this I can’t wait to try this. I can’t believe I just found it. I do have a question, Can you use frozen cauliflower? Where I am it is still winter and have just frozen cauliflower. Thanks for your help.

    Reply
  • Stephanie says:

    Hmmmmm… After cooking it looks like a Lot of the liquid cooked out onto the parchment paper. I even added an extra tbsp of almond powder, is this normal? Lol

    Reply
  • So simple! Amazing! I’ll make thinner next time so I can use as hamburg buns! My head of cauliflower yielded 8C so I tripled the recipe!

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  • THIS RECIPE LOOKS AMAZING!!! I put the ingredients in caloriecount.about.com and the Net Carb count per bun is 4.8g for all who are wondering. You could probably throw in some flax seed to increase the fiber amount a bit. I can’t wait to try this.

    Reply
  • Help! I really want to make these for my first DF and GF picnic tomorrow. I only have garlic granules should I use half the amount for the topping as it smells really strong of garlic? Thanks in advance

    Reply
  • Hi Lexi – these recipes look incredible. Do you have a basic recipe that works as a substitute for pastry. Would love to make pies and flans pastry free. Thanks. J

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  • These turned out absolutely amazing! I just sprinkled a little cheese on top during the broiling process. Thanks for the recipe!

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  • For those of us with CSID – Congenital Sucrase Isomaltase Deficiecy,-we cannot digest sugar or starches well – so this recipe may be just the thing! I plan to refer others to your site and try this recipe myself really soon. Looks yummy!

    Reply
  • These came out at first a great but have become soggy just sitting overnight in Tupperware…. Any suggestions on how to save these but not burn them? We’re wet but firm when I made them originally so thought they would be ok :(

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  • I used frozen cauliflower and it worked out very well. First I ran it through my processor, then I squeezed the water out (served it to my plants)

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  • I used frozen cauliflower and it worked out very well. First I ran it through my processor, then I squeezed the water out (served it to my plants). After eliminating the water, I found I had two cups of grated cauliflower from a 16-oz package of frozen.

    The only problem with this recipe, which I have made before in the spring and summer, is that in the colder months no windows are open. Cauliflower is pretty unpleasant with its odor when cooking or baking. I used evergreen-scented wax in my aromatherapy scent burner.

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  • Ok, so here’s a question for you… I don’t have almond or coconut flour, but I do have chestnut, rice and tapioca flour. do you think I could substitute any of those?

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    • I haven’t tried this with anything else so I can’t promise results. Though, this is flavored like an everything bagel, doesn’t sub 1:1 as a bagel in my opinion!

      Reply
  • Hi Lexi! Thanks for posting this recipe! Would you be able to gestimate how many cups of the riced cauliflower you used for the recipe?

    Reply
    • Calia Battista says:

      Nutrition (without toppings) for 4 rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein

      Reply
  • Sorry, the cauliflower is raw, only riced in a food processor or I have to steam it before? Thank you so much, this baggels look amazing!

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  • Wow, just came across this recipe. I was looking for something quick, to go with my homemade black bean burgers tonight. I will probably just sprinkle some course sea salt over top. Btw. Trader Joe’s sells already pre-grated cauliflower ‘rice’ – hooray!

    Reply
  • These cauliflower rolls are DELICIOUS! I subbed almond flour for the corn meal and added a little extra coconut flour because the consistency seemed a little too wet. 3 cups of cauliflower rice gave me 10 rolls, 1/4 cup of batter each. Baked for 20 minutes and broiled for 5. Perfect!

    Reply
  • These look great. I am making these Everything bagels now. I hope they come out. I added a little parmesan cheese in the mixture. My kitchen smells so wonderful with the flavors combines in this complete snack. You have a veggie, healthy carbs, and lots of protein with the eggs, cheese and almond flour and even the coconut it you have it. I did not but I had my own blend of gluten free flour. As of now I am baking them. I will comment later on how they turned out. I was wondering, should the calif lower be squeezed to get rid of the excess liquid?

    Reply
  • Calia Battista says:

    Nutrition (without toppings) for 4 rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein

    Reply
    • Don’t expect real bread-like texture with these, for that I’d use my sandwich rolls. This would be tasty though, just not totally bread-like since afterall, it is cauliflower!

      Reply
  • Do you pre-cook the cauliflower? Do you need to squeeze out some of the water it releases? I’ve made a cauliflower pizza crust. Needed to do both things to get it to cook properly. Advice?

    Reply
  • I made these today. I made them flat and smaller which yielded 8 buns. I still had to cook them longer than 20 minutes. I served them with hummus. I thought they were good and I would make again.

    Reply
  • In my opinion, these are NOTHING like rolls, bagels, or any type of bread for that matter.

    HOWEVER, they make AWESOME baked veggie burgers when smushed into semi-flat patties! And, they make SUPER awesome veggie tater tots when rolled into small rounds!

    I also found them to be a yummy salad mix-in when “veggie burger” patties are chopped into cubes. They have a meaty texture similar to tofu and add that extra substance to your salad, even though they are still just veggies!

    I followed the recipe exactly, but substituted flax seed meal for the almond flour and the corn starch.

    I also found that the “everything bagel” topping doesn’t really stick onto the patties when you bake them. It IS yummy, so I added cooked quinoa to make it a little sticky and treated it like relish, spreading it on the “veggie burgers”.

    Reply
    • The everything bagel is just the flavor, not to say they are actual bread-like! I love them as a side. Next time, try pushing the topping a little harder into it — it should definitely stick!

      Reply
  • I agree with Annie that these do not resemble a bagel. However it’s a great way to use riced cauliflower (I bought a bag already done) as it tastes very good and a decent texture. Also with a change of seasoning they would be a PERFECT low carb hash brown. I had one with breakfast this morning as my ‘potato’ patty.

    Reply

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