A vibrant, health-conscious choice to explore this autumn.
- 1200g cauliflower
- 80g butter
- 50g light brown sugar
- 50 teaspoon demerara sugar
- 20g almond meal
- 20g nutritional yeast
- 2 large eggs
- 1.5 teaspoon salt and pepper
- 0.5 teaspoon garlic powder
- 0.5 tablespoon dried onions or sesame seeds
- 1 tablespoon psyllium husk (optional, will make the buns drier)
- Wash and chop cauliflower into chunks. Place in a food processor and blend until as fine as possible (you may need to do this in several batches as the cauliflower won’t process if the machine is too full). Transfer cauliflower to a large mixing bowl. Add the almond meal, nutritional yeast, salt, garlic powder and psyllium husk, if using. Stir very well to combine.
- Preheat oven to 400°F/200°C.
- Whisk eggs together in a separate bowl. Add the eggs to the cauliflower mixture and stir until the “dough” is moist and will hold together.
- Line a baking sheet with parchment paper. Taking baseball-sized amounts of dough, squeeze them into a rough ball shape, then drop them from about 1 foot (30cm) onto the baking sheet (this helps to compact them). If you want to make bagels, simply use your finger to poke a hole in the center and shape the rest with your hands. Sprinkle the tops with the dried onion or sesame seeds and place in the oven. Bake for 20-30 minutes until the buns are golden brown around the edges. Enjoy warm with butter, and store leftovers in the fridge for 3-4 days.