Cauliflower Bagels

4 cups finely chopped and cooked cauliflower (reduces to 1 ½ cup when cooked and dried)

¼ cup almond flour

¼ cup coconut flour

2 tsp baking powder

2 cups shredded mozzarella cheese

4 large eggs

Preheat oven to 200°C/400°F. Line a baking tray with parchment paper.

In a large bowl, add cooked and dried (after cooking and cooling, press out any remaining moisture in a towel) cauliflower, almond flour, coconut flour, baking powder, mozzarella, 3 eggs (the remaining egg is reserved for egg wash). Mix until everything is evenly combined and moist.

Pack batter into a ½ cup measuring cup. Make sure to press down and compact it, to keep the batter from crumbling. Turn the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup.

To shape bagels, use one finger to create a hole in the center. Then slowly widen and stretch out the hole. Use your hands to round the edges and top of the bagel. When you are finished, the bagel should be about the size of a cake donut and the surface should be as smooth as you can get it.

Whisk remaining egg. Brush on bagels. Sprinkle generously with everything bagel seasoning.

Bake 20min or until tops are a dark golden brown. When you apply pressure to the surface of the bagels, they should bounce. Allow to cool before eating