Cauliflower Bagels

 

Ingredients 

 

• 6 cups cauliflower florets (about 1½ pounds)
• 1 cup shredded sharp Cheddar cheese
• • 1 large egg, lightly beaten
  • 2½ teaspoons everything bagel seasoning
  •  
  •  
   
• reheat oven to 425°F. Line a large baking sheet with parchment paper.
• Place cauliflower in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Cover loosely with plastic wrap and microwave on High for 3 minutes. Let cool slightly.
• Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar and egg until thoroughly combined.
• Divide the mixture into 8 portions on the prepared baking sheet and flatten into 3½-inch circles. Using a 1-inch biscuit cutter, make a hole in the center of each circle. Remove the small circle and pat that dough onto the bagel ring. Sprinkle with seasoning.
• Bake until browned and crispy around the edges, 22 to 25 minutes.

• To make ahead: Freeze baked bagels between layers of parchment or wax paper in an airtight container for up to 3 months.
• Equipment: Parchment paper