1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1/4 cup of almond flour
1 tablespoon coconut flour
1 teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon baking powder
Pinch of ground black pepper
minced garlic or minced onion for topping
8 slices uncured bacon
1 large ripe tomato, sliced
1 large avocado (peeled and diced)
4 leaves crispy leaf lettuce
2 tablespoons of dijon mustard
Preheat oven to 400°F and place a rack in the middle.
Line a baking sheet with foil. Arrange bacon strips about 1 ½ inches apart and bake 12 to 14 minutes until bacon is browned but not too crisp. Set aside until bagels are done.
In the meantime make the cauliflower bagels.
In a food processor rice the cauliflower florets (it should be evenly chopped but not mushy).
In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
Refrigerate the cauliflower mixture for 5 minutes.
Take out the fridge and give it another good stir.
Line a baking sheet with parchment paper and lightly grease with olive oil.
Using your hands form 4 even sized buns and lay onto the lined baking sheet.
Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife the making a big hole in the middle of each bun.
Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
Cut the cauliflower bagels in half and spread bottom with mustard. Divide the lettuce between 4 bagels. Add 2 slices of bacon, avocado, and tomato., then top with the other cauliflower bagel half.