Cauliflower Bagels BLTs

Cauliflower Bagel BLTs

Cauliflower bagels inspired by Lexi’s Clean Kitchen

Ingredients

Serves 4

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

3 tablespoons almond flour (I used Bob’s Red Mill)

1 tablespoon coconut flour (I used Nutiva)

2 free-range organic eggs at room temperature

½ teaspoon garlic powder

½ teaspoon fine sea salt

¼ teaspoon baking powder

Pinch of ground black pepper

Poppy seeds, sesame seeds, minced garlic or minced onion for topping

8 slices organic uncured thick cut bacon

1 large ripe tomato, sliced

4 leaves crispy leaf lettuce

4 tablespoons mayo (make your own paleo mayo with this recipe)

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.

Line a baking sheet with foil. Arrange bacon strips about 1 ½ inches apart and bake 12 to 14 minutes until bacon is browned but not too crisp. Transfer to paper towel; cool. Halve slices and set aside.

In the meantime make the cauliflower bagels.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.

Refrigerate the cauliflower mixture for 5 minutes - this will allow the almond flour and coconut flour to soak up some of the moisture.

Take out the fridge and give it another good stir.

Line a baking sheet with parchment paper and lightly grease with olive oil.

Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.

Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife the making a big hole in the middle of each bun.

Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.

Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.

Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.

Cut the cauliflower bagels in half and spread bottom with mayo. Divide the lettuce between 4 bagels. Add 2 slices of bacon, tomato and drizzle with remaining mayonnaise, then top with the other cauliflower bagel half. Secure with a cocktail stick and serve.