{"id":6372,"date":"2022-02-12T20:44:02","date_gmt":"2022-02-12T20:44:02","guid":{"rendered":"https:\/\/vitalityconsultantsllc.com\/?p=6372"},"modified":"2022-05-04T21:31:25","modified_gmt":"2022-05-04T21:31:25","slug":"cauliflower-bagels","status":"publish","type":"post","link":"https:\/\/vitalityconsultantsllc.com\/cauliflower-bagels\/","title":{"rendered":"Cauliflower Bagels"},"content":{"rendered":"
When I was growing up, I would only eat cauliflower if it was smothered in Campbell\u2019s Cheddar Cheese soup. As I continue to hear and read more, I am learning that this beautiful vegetable can actually taste delicious all on its own, without requiring cheese topping! In addition, cauliflower is really good for you…it\u2019s a cruciferous vegetable, like its cousins kale and broccoli. It\u2019s packed with fiber \u2013 over 9 grams in every 100 calories \u2013 so it\u2019s helpful for your digestive system. And not to get too technical, but research investigating inflammation related health issues have found that vitamin K, and glucosinolates \/ isothiocyanates in cruciferous vegetables, could provide benefits by reducing inflammation in the body.<\/p>\n
Cauliflower is also very versatile, and you can eat it raw (the little florette makes it perfect for dipping \u2013 okay I still like it with a little cheese now and then!) or it can be made into hummus, pizza crust, soup or roasted\/sauted by itself \u2013 there are so many opportunities for fitting cauliflower into your diet. Check out our pinterest page<\/a> for recipes using cauliflower! Its fairly neutral taste makes it a great option for mixing with different spices to completely change its taste. For example, you can actually turn cauliflower into an anti-inflammatory approved \u201crice\u201d and depending on the seasonings you choose, you can add an Asian seasoning mix to make it taste like it is coming from your favorite Chinese restaurant, or you can add cinnamon or stevia for a sweeter option. \u00a0Whatever way you like cauliflower, it\u2019s certainly not your garden variety \u201cflower\u201d.<\/p>\n <\/p>\n And now on to today’s recipe for Cauliflower Bagels<\/strong>. What is this world coming to?\u00a0 Oh right, good health! These chewy, fluffy, crusty bagels are made with cauliflower!\u00a0 These bagels are low carb, Keto, flourless and gluten-free.\u00a0 You can eat them for breakfast, as bread for a sandwich or as a snack with some nut butter.<\/p>\n Of course, they won’t be like your standard bagels but they do have a lot of similar qualities such as the firm crispy crust, the bagel itself is chewy and fluffy and everything bagel seasoning gives them a bagel flavor.<\/p>\n And they’re so versatile — just change up the seasoning to have a different flavor every time you make them!<\/p>\n A tip for the crispy crust — do not put the dough in a mold or anything similar; bake these bagels free form.\u00a0 Allowing them to bake in the open will allow the surface to dry which allows it to form a crispy crust.<\/p>\n Another very important tip is to dry the cauliflower.\u00a0 Many cauliflower bread recipes do not require you to dry out the cauliflower but you want a less moist batter that is dense and chewy for bagels, therefore you do need to dry the cauliflower first.<\/p>\n To dry the cauliflower, chop it very fine; even finer than the cauliflower rice that you see in most grocery stores. Keeping the cauliflower this small will make it easier to dry and to blend it into dough so you aren’t left with chunks of cauliflower.\u00a0 It is best to chop the florets in the food processor until they resemble large crumbs.\u00a0 Then you will need to cook the cauliflower.\u00a0 This can be done in the microwave or steamed over the stove.\u00a0 Do not boil it as that will add more moisture to the vegetable.\u00a0 Once the cauliflower is cool enough to touch, wring it dry with a tea towel.\u00a0 Once you are done wringing it dry, you should only be left with about 1.5 cups of cauliflower.\u00a0 If you have too much leftover cauliflower, it is likely not dry enough.\u00a0 Too much moisture will make the mixture too crumbly.<\/p>\nHow to make \u201crice\u201d from cauliflower:<\/strong><\/h4>\n
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A few tips for this versatile vegetable:<\/strong><\/h4>\n
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Check out some of our anti-inflammatory recipes on our Pinterest boards<\/a>:<\/strong><\/h4>\n
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Cauliflower Bagels<\/h2>\n