‘Everything Bagel’ Cauliflower Rolls

A simple-to-make side dish or snack, these ‘Everything Bagel’ Cauliflower Rolls are where healthy meets delicious! Using simple ingredients, and our favorite vegetable we like to magically transform, these rolls have been a fan-favorite for years!

A plate of cauliflower rolls.

Paleo Cauliflower Rolls

Cauliflower can do just about anything these days if you wish it hard enough! And these “Everything Bagel” flavored Cauliflower Rolls have been a magical recipe here on the site for over 7 years now! We’ve been re-making some of our most beloved recipes lately so more of you can find them, and these rolls definitely deserve top billing! While the recipe has stayed the same, we’ve added more tips and step-by-step photos to help you make it!

So you might be wondering…what are cauliflower rolls? And do they taste like regular rolls? And let me say straight off the bat, these are “rolls” made from cauliflower. They absolutely taste like cauliflower. So if you don’t like cauliflower at all, these might not be for you. If you are on the fence about cauliflower, or you are looking for ways to incorporate it more into your life then these are definitely for you.

This recipe uses finely processed cauliflower, bound together by eggs and baked up to make a really lovely side dish to serve along with dinner, or veggie-filled snack. Some people have had success in using it as a bun for a burger, but I much prefer to eat it as-is and served it with dinner.

This recipe is a healthy, low carb, paleo-friendly, roll alternative!

A plate of cauliflower rolls.

Ingredients Needed

Common Substitution Questions

We’ve had lots of questions about substitutions over the years. If your question isn’t answered here, check out the comments thread!

Cauliflower: This recipe as written is only for fresh whole cauliflower. You cannot use pre-riced cauliflower as it isn’t fine enough. If you did want to use pre-riced cauliflower, you’ll have to process it more in the food processor. We do not recommend using frozen cauliflower, as it will have too much excess moisture.

Eggs: This is the primary binding ingredient for this recipe. Some have had success using a flax or chia egg substitute, but we imagine that it can be a bit crumbly compared to the recipe as written. Please feel free to share if you make an egg substitute for this.

Almond Flour: A lot of people have commented below about using alternative flours, so feel free to see what has worked for others. If you need this to be nut-free, oat flour should work in place of almond flour.

Coconut Flour: This is a very absorbent flour, so if you wanted to attempt to replace it, you will likely have to triple the amount of flour that you plan to use. For instance, there might be some success with using 3 tablespoons of additional almond flour, but we haven’t tried so we can’t guarantee it will work. Please let us know if you experiment.

Seasoning: Go ahead and swap out the Everything Bagel Seasoning for whatever type of seasoning you’d like!

Step by step photo to make cauliflower buns.

How to Make Them

The most important step in this recipe is starting with the right kind and the right amount of cauliflower! Start with a fresh, whole cauliflower and pulse it in a food processor until it is finely ground, about the size of a grain of quinoa. You may have more than you need, so make sure to measure out only 3 cups. Set aside any leftover cauliflower for another use, such as adding it into an omelet or a smoothie!

Next add the 3 cups of fine cauliflower to a bowl along with the flours, some seasoning and eggs. Mix it up together until it’s well combined, and measure out about 1/3 cup of the mixture. Roll it into a ball and press down slightly to make a roll shape, since they won’t change shape in the oven. Then place on a baking sheet!

Then mix together your everything bagel seasoning, if you are making it yourself, or grab your store-bought seasoning and put about 1-1/2 teaspoons of the seasoning on top of each roll, and gently press it in to make sure it adheres while it’s baking.

And finally, bake in the oven until it’s lightly golden and set all over.

Cauliflower Rolls FAQ

We’ve had lots of questions of the years! We’ve added them here to help you have success with this recipe. If you have a question and you don’t see it answered here, feel free to add it to the comments below!

Does this have the texture of bread? Not quite! It’s cauliflower, and it’s really tricky to make cauliflower have the same texture as bread. This is, however, a healthier wheat roll alternative!

Does it taste like cauliflower? It does taste like cauliflower.

Can I use pre-riced cauliflower? No. This recipe needs finely processed cauliflower, and the stuff you buy at the store won’t be fine enough.

Can I use frozen cauliflower? Unfortunately no. It has too much moisture in it.

Can I use an alternative flour? We recommend sticking with the suggested flours. However, if you have a nut allergy, we’ve had success swapping in oat flour in our other recipes, so you might try that here, though we haven’t tested it on this. Check out the comments for more suggestions on flour alternatives that others have tried.

Can I omit the eggs? Eggs are the binding agent in this recipe, and they’re pretty important. However, some people have had some success with a chia or flax egg substitute. We haven’t tested it though.

How long will they last? These cauliflower rolls are best consumed fresh, the day they are made!

A bite of a cauliflower bun.

Watch the video here:

If you like this cauliflower recipe, check out these others:


‘Everything Bagel’ Cauliflower Rolls

A plate of cauliflower rolls.

A simple-to-make side dish or snack, these ‘Everything Bagel’ Cauliflower Rolls are where healthy meets delicious! Using simple ingredients, and our favorite vegetable we like to magically transform, these rolls have been a fan-favorite for years!

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 1 head cauliflower (about 11/2 lbs), cut into florets
  • 2 eggs
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon dried minced garlic
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon coarse sea salt


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Add cauliflower to a food processor, and pulse until the cauliflower is finely ground, about the size of a grain of quinoa. Add three lightly packed cups of processed cauliflower to a large bowl, and set aside any leftover for another use.
  3. To the bowl add in eggs, almond flour, coconut flour, garlic powder, and salt and mix together until fully combined.
  4. Scoop 1/3 cup of the cauliflower mixture, form it into a ball and place it on the baking sheet. Gently press to flatten it slightly. Repeat with the remaining mixture.
  5. Mix together poppy seeds, sesame seeds, dried garlic, dried onion and coarse salt in a small bowl. Divide the mixture evenly on top of the cauliflower rolls, pressing it in slightly.
  6. Bake for about 30 minutes, or until golden brown.
  7. Remove from baking sheet and let cool directly on a cooling rack.
  8. Serve as a snack or as a roll along with dinner!


If you don’t have a food processor, you could grate the cauliflower florets on the largest hole of a box grater. Just take care to not include any large pieces if they break off while grating. It still must be as fine as the photos indicate.

You cannot use pre-riced cauliflower as it is not fine enough.

If you already have Everything Bagel Seasoning, feel free to use that here.

These cauliflower rolls are best consumed fresh, the day they are made!

This recipe was originally published in 2013, and republished with new photos in 2021.


  • Serving Size: 1/6 recipe
  • Calories: 58
  • Sugar: 1g
  • Sodium: 281mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 62mg

Keywords: Cauliflower Rolls

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January 13, 2021

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193 Responses

      1. hi 🙂 can I use something other than eggs to bind the cauliflower buns? thanks I am allergic to eggs

    1. Mine are in the oven, it’s been 1 minutes, they are just starting to dry out. Thank you all for your comments, my questions were all answered above. I was going to throw them out after20 minutes, but it seems to be getting better.

  1. 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

  2. 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!

  3. 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!

  4. 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.

  5. 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.

    1. 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!

  6. 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

  7. 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 🙂

  8. 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. 🙂

  9. 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…

      1. 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!

  10. 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!

    Huntington Beach, CA

  11. 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?


  12. 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!!!

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

  14. 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!!

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

  16. 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.

  17. 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! 🙂

    1. 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.

  18. 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!

  19. 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?
    Penny K

  20. 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.

  21. 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.

  22. 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.

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

  24. 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.

  25. 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!

  26. 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!

  27. 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!

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

  29. 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?

  30. 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!

    1. 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!

  31. 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.

  32. 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?

  33. 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.

  34. 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!

  35. 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. ..

  36. 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..

  37. 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!!!

  38. 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.

  39. 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.

  40. 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

  41. 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!

  42. 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.

  43. 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

  44. 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

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

  46. 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!

  47. 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 🙁

    1. I’d suggest baking them again, same temp. Maybe 5-10 minutes – but experiment. That might help refresh them.

  48. 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)

  49. 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.

  50. 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?

    1. Possibly all chestnut, but since I haven’t tried it, I can’t promise the texture/same flavor. Let us know if you try it and how it goes!

  51. Is there any way of replacing almond and coconut flour. I have a daughter that can’t have those but loves bagels.

    1. 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!

  52. 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?

  53. 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!

  54. 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!

  55. 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?

    1. 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!

  56. 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?

  57. 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.

  58. 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”.

    1. 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!

  59. 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.

  60. I made half the recipe (5 rolls) and baked for 30 minutes and they turned out great. My husband is not a fan of grain-free baked goods, but he liked these. Next time I may add a little cheese to them. Thanks for a great recipe!

  61. hey! 🙂
    first off all i love ur recipes! thanks for sharing!
    my question is, i just bought some Garbanzo Fava Flour to try, would that work instead of both the flours? or do i still need to use 2 different ones?
    OR! can i use the garbanzo fava and flax? and then what would be the portions?

    Thanks!!!!! 🙂

  62. I just made these! They were super delicious! I made the mistake of using Frozen Riced Cauliflower, and not letting it thaw long enough… They were cooked, but slightly cold on the inside and still quite wet. Next time I think ill have to thaw longer and drain the water out!

    Overall super delicious and really healthy. Cant wait to make these again!

  63. I’d like to make these, but only have minced garlic and onions on hand (not dried). Would those work in place of the dried?

  64. I just made these using the riced cauliflower from Trader Joes, almond flour (no coconut), eggs, spices, etc. The batter was so wet it fell apart when I put on baking sheet. Should I be using a muffin pan instead? I couldn’t roll it into balls b/c it just fell apart. Any idea what i did wrong?

  65. Amazing. I swapped the eggs for chia seeds to make it vegan & it was delicious. Thankyou so much for the recipe., you are amazing! Frozen batch load imminent :)) . Namaste

    P.S O & btw to anyone who is put off by cauliflower (not the sexiest vegetable) . These will change your mind as they did mine! Delicious.

  66. hello Lexi, I’ve made this recipe twice and it does not look anything like yours, I really like it but yours is lightly textured in bread and the shapes that look dry, mine are wet, I’d like to know if you have any advice for me ? by the way, use it to make pizza and thins

    1. I’ve made these twice now. Both times they’ve come out as pictured. I’d make sure your eggs are “large” . (Not Jumbo or Extra Large) Here in the US that means they weigh about 2oz (4.75g) each. Also make sure you end up with about 3 cups of riced cauliflower. I pulse the cauliflower in a food processor and it ends up being finer than rice and it sticks together. Hope this helps!

  67. Wanna save a little time? Trader Joe’s sells seasoning called “Everything but the bagel” topping that is pretty much everything they list in this recipe. It’s under $4. I’d go that route instead. 😉

    5.0 rating

  68. Hi iI tried making these twice last night and each time they fell apart. Any tips on helping stay together better? I did add. Some extra flour but it didnt help

    1. Did you follow the recipe exactly? They won’t fall apart if so! Happy to help troubleshoot. A tip: you cannot use store-bight pre-riced cauliflower, it’s not fine enough!

  69. Hi can someone help me out with the ratio of eggs to flax egg/chia egg. Also for chia egg, is it necessary to grind the chia seeds as you wud do the flax seed or can it be used as such?

  70. do you think the flower could be replaced with protein powder? On strict PSMF diet nd can’t use flour of any kind.

  71. I made these and got around 6 rolls. No problem them sticking together. But the cauliflower flavor is so strong I am not sure how I am going to eat them all. May try to freeze some. I am going to try rolling them in something in addition to the suggested topping….Maybe parmesan. Also ,my house smells like old cooked cauliflower.

  72. I made these last night and was so excited to try them! I absolutely looooove every recipe you’ve ever had! Did anyone else out there feel that they just had too much cauliflower-y taste? I didn’t love them. And the Trader Joe’s topping was waaaaayyyy too salty! Probably could have been better if I had just used your mixture. The texture was perfect but the cauliflower “bitterness” overpowered everything, I thought. Have you ever tried something less powerful, like zucchini for instance?? Just curious. Thank you for all of your delicious recipes. They’re always my favorites!!

    2.0 rating

  73. We had these with meatballs and marinara for a bun free meatball sub. My husband and I both really liked them, but we both really like cauliflower.

    I’m going to try adding grated parmesan next time. And I may try freezing some of the mix and see how it cooks up after thawing.

    5.0 rating

  74. I used Just Egg and they fell apart. Should I have used more or less or a different product? Thanks!

    5.0 rating

    1. It might! As long as you can get the cauliflower to look similar to what we have here in photos!

  75. Just gave these a try and I must say that they did NOT disappoint! I naturally love cauliflower and the garlic and onion seasoning combo along with the poppy seeds is ridiculously good. Who would have thought….

    Thank you for this one! I am loving your site so far and plan on trying more recipes. 🙂

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An orange skillet with an easy one pan taco filling.

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An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!


The BEST Gluten-Free Layer Birthday Cake



Lexi's sharing her top secrets to prepping ahead of time and quick meals!