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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!
Ingredients Needed
- Fresh Cauliflower
- Eggs
- Almond Flour
- Coconut Flour
- Everything Bagel Seasoning
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!
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!
Watch the video here:
If you like this cauliflower recipe, check out these others:
- How to Make Cauliflower Rice
- Kimchi Fried Rice (Cauliflower Rice or White Rice)
- Cauliflower Baked Ziti
- Cauliflower Fried Rice
- Cauliflower Pizza Bites (Gluten-Free and Grain-Free)
'Everything Bagel' Cauliflower Rolls
Ingredients
- 1 head cauliflower about 1-1/2 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
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- 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.
- To the bowl add in eggs, almond flour, coconut flour, garlic powder, and salt and mix together until fully combined.
- 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.
- 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.
- Bake for about 30 minutes, or until golden brown.
- Remove from baking sheet and let cool directly on a cooling rack.
- Serve as a snack or as a roll along with dinner!
Notes
Nutrition
hi! i am excited to make these….is the 3 cups of cauliflower listed in the recipe before or after ricing?? thanks!!
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.
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.
Finally got to try this recipe. It was so good and super easy. My even said they were excellent!
so making these! these look incredible!
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.
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
So happy you liked them, and you got my email 🙂
Would a food processor work instead of a ricer? Thanks!
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!
Hi Lexi, just was. Wondering if they need to be refrigeratored or can you leave them out. Thank deb
Hi! These look brilliant, but I’m allergic to eggs and milk.. do you have an egg-free version?
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.
Hi Mary, I am as well and i’m wondering if you ever tried this recipe?
It should work, ladies! 🙂
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! 🙂
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.
So happy you enjoyed Laura!
what can you sub for the coconut flour?
I have tried two of your recipes so far and LOVED them both. winners! (these and the chocolate chip cookies). Thank you so much!
I’m so glad you liked them Sarah!
I’m allergic to coconut. Will these be okay without it?
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!!
Do you know if I can use chia or flax seed egg replacer as the eggs? We have multiple food allergies. -thanks
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
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
You may have used a smaller cauliflower. More flour will do the trick!