Dishing Up the Dirt

Za’atar Spiced Cauliflower “Bagels”

Before I lose some of you (or you want to roll your eyes at the computer screen because of the title of this post) let me explain myself.  I’ll be the first to admit that I had a hard time naming these “bagels.” These are not bagels; they’re baked cauliflower that just so happen to be shaped like bagels. They don’t even taste like a traditional bagel, they taste like cauliflower in bread form. Sounds weird I know, but trust me, these little “bagels” are awesome! I love that you can slice them in half and spread a mashed avocado on each side and stuff them with fried bacon for a simple breakfast sandwich. You can get fancy or keep them simple with just a smear of good quality butter and sea salt. The addition of the za’atar on top is a game-changer and takes these to a whole new level.  I was inspired to make these from one of my favorite food blogs My New Roots. My recipe is slightly different but the concept is the same. Cauliflower is amazing and I love this new and fun way of enjoying it!

I hope you all love these “bagels” as much as we do. They taste best when eaten warm right out of the oven however, they also store in the fridge for 3 days too!

Cheers from Tumbleweed Farm

Za'atar Spiced Cauliflower Bagels

Prep Time: 10 minutes    Cook Time: 30 minutes    Serves: 6 bagels

  • 1 medium sized head of cauliflower, broken into florets (about 3 cups)
  • 2 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • Za'atar seasoning for sprinkling


  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Place the cauliflower florets in a food processor and process until the mixture resembles a fine rice-like consistency.
  3. In a bowl combine the flours, garlic powder, salt and eggs. Stir in the "riced" cauliflower and mix well.
  4. Form the dough into about 6 baseball size rounds and place on the prepared baking sheet. Use your finger to poke a hole in the middle (this is optional if you want them to look like bagels) Sprinkle with the za'atar and place the try in the oven. Bake for 30 minutes, or until golden brown around the edges. Enjoy warm with a smear of good quality butter.


*Store the bagels in a ziplock bag in the fridge for three days

Leave a Reply

21 thoughts on “Za’atar Spiced Cauliflower “Bagels”

  1. Karlie says:

    How unique! I definitely am intrigued to try them. Where do you buy you za’atar?

    1. Andrea says:

      I love supporting Savory Spice. Their products are fresh and they are a great company!

  2. Bianca says:

    you are constantly inspiring ! another great recipe to try… will have to order
    Za’atar from Amazon as I have no source near me unless you have a source
    we can order from ?

    1. Andrea says:

      You can order online from Savory Spice! I love these guys! Super fresh and great quality!

  3. Linda C says:

    You don’t precook the cauliflower right? You ‘rice” it raw and mix with other ingredients? I ask only because most other cauliflower recipes tell you to steam it first. PS I LOVE your recipes! Thanks so much

    1. Andrea says:

      Nope! No need to cook the cauliflower first.

  4. Lauren C says:

    When I saw your Instagram post for these bagels, I expected a more complicated or tedious recipe. Nope! Looks pretty easy and ingredients I already have at home, except coconut flour but it’s time I give it a try anyway. Suggesting a breakfast sandwich with avocado and bacon sealed the deal! Can’t wait to give this a try!

  5. July says:

    Just made these in a mini version for the kiddos! Yum!

    1. Andrea says:

      Yay! So happy you loved them!

  6. janice says:

    What’s nice is that a lot of stores now sell cauliflower that’s “riced” already. cuts out a lot of work.

  7. johanna says:

    made these last night. so easy and so delicious!

  8. Krs says:

    Anyone used frozen cauliflower for these?

    1. Andrea says:

      I wouldn’t use frozen cauliflower, it will make the batter way to soggy (it’s already a very wet batter) Let me know if you make these!

  9. TaLeah Swabey says:

    My cauliflower just puréed in the processor.. anyway to avoid this?

    1. Brenda Trace says:

      You put the cauliflower through one of the grater plates not directly into the bowl with the S blade. Cruisnart has a balde with rough edges that gives a very rice like shape but most any of the plates that has a fine grate should work fine.

  10. JJ says:

    I’m going to try this using Everything But The Bagel seasoning from Trader Joe’s!

    1. Jill says:

      That’s brilliant! Going to try this recipe tomorrow.

  11. Victoria says:

    Can you use frozen cauliflower rice that has been thawed out and if so should I do anything else to it? This sound great from a New Yorker who is going to attempt going gluten free.

    1. Andrea says:

      I’m afraid that the frozen cauliflower will be a bit too soggy for these. Though I haven’t tried it personally, that is my initial thought…

  12. Caroline says:

    So i followed the recipe (using 4c cauliflower), but they’re not at all bread-like. Can’t really cut them or spread anything on them without falling apart. Any tips? Increase flours?

  13. Janelle says:

    Do you think it’s possible to use a flax egg in place of the eggs?

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