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‘Everything Bagel’ Topped Cauliflower Rolls [VIDEO]

Everything Bagel Cauliflower Rolls {Low-carb, grain-free, paleo-friendly, no refined sugar} | Lexi's Clean Kitchen

These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative. 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 RollsPaleo Cauliflower Rolls

Now, 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. 

I don’t typically eat them as a total replacement to bread — they are made out of cauliflower! But they do hold up well if you want to!

Everything Bagel Cauliflower Rolls

Cheers to another delicious and healthy alternative!

Can you use store-bought cauliflower rice?

Frozen or refrigerated pre-riced cauliflower is not riced fine enough for these rolls. Here’s a guide on how to make cauliflower rice!

Is cauliflower good for Keto?

There are 2.9 grams of net carbs in an entire cup of this low carb vegetable, making it a great option. Plus it’s super versitile! 

Everything Bagel Cauliflower Rolls

Like this recipe? Try these other LCK reader favorites:

Want other cauliflower recipes? Try these:

Everything Bagel Cauliflower Rolls

Watch the how-to video:


4.5 rating
8 reviews

'Everything Bagel' Cauliflower Rolls


Yields 6
Prep Time 10 min
Cook Time 30 min
Total Time 40 minutes



Author: Lexi
Scale This Recipe

Ingredients

Cauliflower Buns

Everything Topping

Directions

  • Preheat oven to 400Β°F and line a baking sheet.
  • In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
  • In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
  • In a separate bowl combine "everything" topping ingredients. Or grab Trader Joe's Everything Bagel Seasoning! 
  • Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
  • Bake for about 30 minutes, or until golden brown.
  • Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
  • Remove from baking sheet and let cool directly on a cooling rack.
  • Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.

Recipe Notes

  1. *Updated 12/2016.
  2. *Note: Frozen pre-riced cauliflower is not riced fine enough for these!!
  3. Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. 
  4. Makes 4 large or 6 medium rolls.

Nutrition

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221comments
July 30, 2013

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221 responses to “‘Everything Bagel’ Topped Cauliflower Rolls [VIDEO]”

  1. alexadeemer says:

    Do you think that 2 TBSP ground flax seed could replace the 2 TBSP almond flour?!

  2. Ive died and gone to heaven. The only bagel I ate as a kid was everything (except for my loved chocolate chip ones) haha πŸ™‚

  3. Angie says:

    This is probably a silly question, but is the cauliflower cooked before you rice/grate it?

  4. Lisa says:

    Do you need to remove any moisture for the cauliflower at all? Also do you know if these freeze well?

  5. xsassyxcorex says:

    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

  6. […] Not only does this pretty lady have good health tips, but absolutely delicious, gluten free, dairy free, paleo friendly recipe, like these absolutely delicious Everything Buns made of cauliflower that I fell instantly in love with..who doesn’t like everything bagels?!Β  http://lexiscleankitchen.com/2013/07/30/everything-bagel-cauliflower-rolls/comment-page-1/#comment-8… […]

  7. 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!

  8. Marissa says:

    hope this isn’t a stupid question, what do you think the result would be if you omitted the corn meal? Those look amazing! πŸ™‚ thank you!

  9. andrea says:

    What could you use instead of almond flour? I have a nut allergy

  10. Lex! Do you think these would work if I doubled the recipe and tried to make them into bagels? I’ve been seriously craving an everything bagel!

  11. Angela says:

    I have a cauliflower just begging to be made into these–genius idea!

  12. Joy says:

    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!

  13. This seriously just made my day! I avoid bread and bagels as much as I can, but that doesn’t mean I don’t love and crave them, so my belly will thank you for these. πŸ™‚

  14. Lauren says:

    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.

  15. Aubrey says:

    How would you store these lovely rolls? They look so good I can’t wait to try them!

  16. Meghan says:

    Instead if corn meal do you have a no grain flour suggestion?

  17. Kailyn says:

    I’m paleo and wondering if you have a suggestion for a replacement for the cornmeal πŸ™‚

  18. Joy says:

    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.

    • Lexi says:

      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!

  19. 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 β™‘ can’t wait to try every single recipe! xx

  20. 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 πŸ™‚

  21. Jennifer says:

    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!

  22. Vanessa says:

    I loved these “everything” bagels/rolls! I used them as buns for turkey burgers tonight and my fiancΓ© loved them too!! I’ve made several of your recipes and have never been disappointed. Keep the creative recipes coming. πŸ™‚

  23. Tiffany says:

    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…

    • Lexi says:

      How’d they turn out?

      • Tiffany says:

        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!

  24. linda says:

    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

  25. Teri says:

    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

  26. Debra says:

    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

  27. christie says:

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

  28. Rebecca says:

    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!!

  29. Sarah says:

    Hi!!!! Omg I can’t wait go make these!!!!! What if I don’t have parchment paper?? What do u recommend? :))

  30. ash says:

    I’m allergic to coconut. Will these be okay without it?

  31. 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!

  32. jacqueline says:

    what can you sub for the coconut flour?

  33. Laura says:

    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.

  34. 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! πŸ™‚

  35. Danielle Croaker says:

    Hi! These look brilliant, but I’m allergic to eggs and milk.. do you have an egg-free version?

  36. Debbie says:

    Hi Lexi, just was. Wondering if they need to be refrigeratored or can you leave them out. Thank deb

  37. Izabela says:

    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 πŸ™‚
    I enjoyed them soooo much! Incredibly yummy πŸ™‚ Thank you!

  38. Christy says:

    Would a food processor work instead of a ricer? Thanks!

  39. Penny k says:

    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

  40. Caroline says:

    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.

  41. so making these! these look incredible!

  42. Beth says:

    Finally got to try this recipe. It was so good and super easy. My even said they were excellent!

  43. 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.

  44. Andrea says:

    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. πŸ™‚ 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.

  45. Heather says:

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

  46. Audrey says:

    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!

  47. Meagan says:

    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.

  48. Laura says:

    Do you have national info per serving, like fat, carbs and calories? Thanks!

  49. Susan says:

    Interested in sodium content??

  50. Katie says:

    I’m with Laura. Do you have any nutritional info?

  51. Jay says:

    I do not recommend eating on a date night. Eating all that cauliflower is bound to make your butt explode.

  52. Irene says:

    The egg is all running out onto the parchment paper! Did I perhaps not use enough flour? Help??

  53. Nadine says:

    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!

  54. […] I imply, the “everything” overpowers the “bagel” both approach. Recipe right here. […]

  55. Cathi says:

    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!

  56. Instead of 1 tblspoon coconut flour 2 of almond flour can I just use 3 Tbl of Bob’s Redmill GF all purpose flour?

  57. mimibutters says:

    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!

  58. shelle says:

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

  59. KAy says:

    I’m vegan is there an egg free version?

  60. SJ says:

    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?

  61. Jen says:

    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!

  62. debbie says:

    i love this recipe and am going to try a vegan version with flax eggs. stay tuned…

    • debbie says:

      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!

  63. Arlene says:

    I am making these tonight in my whoopie pan….cant wait!

  64. laurie says:

    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.

  65. Katelyn says:

    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?

  66. Blake says:

    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.

  67. Isabella says:

    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!

  68. Heather says:

    I assume you refrigerate the “bagels” if not eating them immediately?

  69. Courtney says:

    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. ..

  70. Elizabeth says:

    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..

  71. Amy says:

    This recipe looks fantastic. Do you think it would work rolled out flat and used like a pizza crust?

  72. Sharonliz says:

    Can I sub almond flour for corn and coconut flour?

  73. Donna says:

    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!!!

  74. Mary says:

    Did you just say cauliflower rolls?? I’m addicted to cauliflower fried rice & cauliflower pizza. This recipe just blew my mind.

  75. mayacook says:

    These buns were just perfect with tahini and miso….thanks!

  76. gdub says:

    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.

  77. Danielle says:

    Delicious! What’s the best way to store these?

  78. Wow! What a find! Can’t wait to try these, They look fabulous

  79. sue says:

    do you no how many cal.

  80. Jil says:

    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.

  81. 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

  82. Erin O says:

    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!

  83. Renee says:

    Any idea what the nutritional break down is on these wonderful Cauliflower Bagels??? Calorie count?

  84. Claire says:

    calorie count?

  85. Diane says:

    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.

  86. Rachel says:

    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

  87. Terry says:

    can these be cooked in a donut pan

  88. Amanda says:

    using 3 cups of cauliflower, fitnesspal says 111 calories per “bagel.”

  89. Mary Pritchard says:

    How do you “rice” cauliflower? Looks yum!!!

  90. Carrie says:

    Hi, how long do they keep for?

  91. Jules says:

    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

  92. Taryn says:

    Hi Lexi,
    Just wondering how long these will stay fresh for? Thanks πŸ™‚

  93. Anca says:

    What a great and delicious idea πŸ™‚ Can’t wait to try it!

  94. Meghan says:

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

  95. devorah zolotarev says:

    can you advise me how to adjust recipe using frozen cauleflower instead of fresh?

  96. Mariela says:

    Isn’t just amazing how versatile and powerful cauliflower is?! This looks wonderful. Cant wait to give it a try.

  97. annie says:

    Can these be toasted????? That would be so awesome!

  98. lcarter says:

    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!

  99. Debbie says:

    Hiya these look amazing but I was wondering how many calories does each roll have and do u have to add the seeds?

  100. Laura says:

    are the minced garlic and onion in the topping dried or fresh?

  101. Joyce says:

    Can these cauliflowe bagels befrozen?

  102. paleo says:

    I’m vegan is there an egg free version?

  103. Anoude says:

    Just made these – 3T almond flour (no cornmeal) and baked for 60 mins….absolutely delicious! Thanks a lovely recipe

  104. Lori says:

    Oh my! just popped them in the oven and they smell so good…can’t wait to taste them!

  105. Tamie says:

    I would like to know what’s the drink on the front page!!

  106. Daisy says:

    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 πŸ™

  107. NJCher says:

    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)

  108. NJCher says:

    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.

  109. lisa soley says:

    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?

  110. Stephanie says:

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

    • Lexi says:

      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!

  111. Stella says:

    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?

  112. Cynthia says:

    Any idea of the nutritional values on these: Cals, Fat, Carbs, Sugars that kind of thing? Thank you.

  113. Sophie says:

    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!

  114. Sandra says:

    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!

  115. Ariel says:

    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!

  116. Lajuana says:

    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?

  117. Calia Battista says:

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

  118. Susan says:

    Do you think this would be good as a hamburger bun? Would they compliment each other?

    • Lexi says:

      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!

  119. Pat miller says:

    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?

  120. Karen says:

    Can you freeze these for busy days?

  121. Randi says:

    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.

  122. Annie says:

    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”.

    • Lexi says:

      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!

  123. Ashley says:

    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.

  124. Cathy says:

    Any idea why mine crumbled after cooking when I tried to pick it up?

  125. Donna says:

    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!

  126. valerie says:

    I can’t seem to find the actual recipe – I only see the video but there are not specific measurements. Help….
    Thanks!

  127. Nancy says:

    Hi, a few people have mentioned corn meal??? Can find mention of it in the recipe……help!

  128. Heather B says:

    These were great! Used zatar seasoning. The whole family enjoyed them.

  129. Kayla says:

    I’m so confused about these comments. I love the idea of this recipe, but the texture wasn’t appealing enough to make up for how BLAND they are. While not as healthy as these, Curious Coconut’s plantain buns are the most delicious paleo/AIP/vegan rolls. https://thecuriouscoconut.com/blog/soft-and-fluffy-plantain-buns-paleo-aip

  130. denise says:

    would it be possible to just completely omit the flour? how much would it affect the overall recipe?

  131. Jayne says:

    These look amazing! Is the nutritional content per roll or for 4 rolls?? Thanks!

  132. Stephanie Matz says:

    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!

  133. Shanna says:

    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?

  134. Teresa says:

    Hi Lexi, can i use same recipie for pizza???

  135. Cassie says:

    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?

  136. Glenn says:

    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.

  137. Teresa says:

    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

    • Sara says:

      I’ve made these twice now. Both times they’ve come out as pictured. I’d make sure your eggs are β€œlarge” . (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!

  138. Jane Moucha says:

    some of you are mentioning ‘corn meal’… i don’t see any corn meal in the recipe .. what are they talking about?

  139. Collette says:

    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. πŸ˜‰

    5.0 rating

  140. Mallory Williams says:

    Really easy recipe, and really tasty low carb opition.

    5.0 rating

  141. Erin says:

    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

    • Lexi says:

      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!

  142. Shasa says:

    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?

  143. Dolores says:

    I have these in the oven right now so can’t comment to the flavor, texture, etc. but I noticed some early comments about replacing the cornmeal. I didn’t see cornmeal in the list of ingredients so not sure what they are talking about. Did I miss something?

  144. KB says:

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

  145. Emilie says:

    Glad I saw this; I was wondering about the cornmeal comments, too. I’m trying these this weekend, as written! But I have no issues with cornmeal and was wondering how it fit in. Can it replace the flour?

  146. Emilie says:

    Yum, I love them! Thanks for the recipe.

    5.0 rating

  147. Joanne Minuete says:

    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.

  148. Kathleen says:

    Hi. Can I use something else besides eggs???

  149. Kathy says:

    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

  150. Kristy says:

    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

  151. Eunice says:

    I want to try the cauliflower bagel but I’m allergic to almonds and coconut what other flower can I use as replacement?

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