Got a work deadline? Bagel.
Raining outside? Bagel.
Can’t sleep without a severed plush tiger head on your nightstand? Psychiatrist. Then bagel.
Stodgy and satisfying, my only beef with the haloed bagel is that it can actually be a little too stodgy and satisfying for the the jeans in my wardrobe.
Enter cauliflower bagels. Yes, you read that right.
A new product from PomPom Paddock makes this waistline-conscious baked good possible. So how does a floret become a bread sensation?
Let’s find out.
I decided to have a go at substituting it in my fool-proof, five ingredient bagel recipe. This isn’t a traditional bagel recipe, as it replaces yeast and rising time with no yeast and no rising time (hello busy lifestyle). But it works every time for paradoxically dense, fluffy bagels.
Grab a stainless steel mixing bowl, measuring cup and do it the cauliflower way.
- 1 1/2 cups PomPom Paddock Cauliflower Flour Mix
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup + 2 tablespoons full-fat Greek yogurt
- 1 egg white, beaten for the glaze
- Toppings of your choice (seeds, dried onion flakes, flaked almonds)
- Preheat oven to 160C. Line a baking tray with baking paper.
- Mix the PomPom Paddock cauliflower flour, baking powder and salt. Stir in the yogurt until the mixture looks crumbly.
- Knead the dough for a minute until the dough is tacky, but no longer sticky.
- Divide into 4 equal balls. Roll each ball into a rope on a cauliflower-floured workbench, then slowly curl into a circle.
- Brush with beaten egg whites and top with seasoning of your choice. I used a mix of sesame seeds and nigella seeds.
- Bake in the oven for 20 minutes. Cool for 15 minutes before serving up your delicious, bagely goodness to ravenous guests.
They are quick to whip up, and make for an excellent homemade brunch option when you want to impress with something unique, home-baked and gluten-free to boot.
If seafood isn't your jam, other topping ideas include butter and honey, avocado and feta, or cheese and a runny fried egg. Basically these are the perfect palate for you to go Picasso on.
I have to say that not only did I feel entirely virtuous at lunch time today, but I also felt highly inspired. Because if cauliflower can be a bagel you, my friend, can be anything.