FIRST… run, don’t walk, to Trader Joe’s and buy 6 bottles of ‘Everything But the Bagel’ Seasoning.
I was a huge Everything Bagel fan in a previous life. So when I started playing around with the idea of making a nice soft bun with cauliflower, it popped into my head to sprinkle the tops with a lovely coat of this iconic seasoning.
The problem was that I couldn’t get them quite right. The addition of the Inspire Protein Kitchen Pancake Mix made them fluffy and light with a tender almost biscuit like texture… but not quite. They sure were delicious though! What a great recipe. I kept trying to perfect it.
Then the other day it hit me. The ‘buns’ are DELICIOUS, so WHY not just accept them for what they are? Cauliflower Buns! Why keep trying to make them into something they’re not?
HOW ABOUT WE LOVE THEM AS A VEGETABLE WITHOUT TRYING TO TURN THEM INTO BREAD? This was my AHHHHH HAAAAA moment. I have these epiphanies all the time but this was a big one…
Stop trying to turn cauliflower into something its not… enjoy this delicious vegetable for what it is! You’ve got to try these… they are fabulous.
- 1 bag Trader Joe’s riced cauliflower, in produce section (about 4 cups)
- 1/2 cup Inspire Protein Kitchen Pancake Mix
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 3 large eggs, lightly whisked
- 3 tablespoons “Everything Bagel” Blend (Trader Joes)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat with nonstick vegetable spray.
- In a large bowl, combine the cauliflower, Inspire pancake mix, garlic powder and salt.
- Mix in the whisked eggs to combine.
- Using a metal ice cream scoop, divide the mixture into 8 even portions and lightly roll into buns.
- Arrange on prepared baking sheet and top each with 1 heaping teaspoon of Everything Bagel seasoning.
- Bake until the rolls are golden brown around the edges and dry to the touch, 35 to 40 minutes.
- Let the rolls cool for 10 minutes on the baking sheet and then carefully transfer to a rack to cool completely.