Ingredients 

1 small head cauliflower, cut into small florets or 3 cups cauliflower rice 

1 scoop No Whey – pea protein powder 

3 tablespoons almond flour 

1 tablespoon coconut flour 

2 free-range organic eggs at room temperature

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

Pinch of ground black pepper

Poppy seeds, sesame seeds, minced garlic or minced onion for topping

8 slices organic uncured, cooked turkey bacon

1 large ripe tomato, sliced

4 leaves crispy leaf lettuce

4 tablespoons mayo

Instructions 

1. In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
2. Refrigerate the cauliflower mixture for 5 minutes – this will allow the almond flour and coconut flour to soak up some of the moisture.
3. Take out the fridge and give it another good stir. 
4. *I baked my bagel in my hamburger pan! 
5. Line a baking sheet with parchment paper and lightly grease with olive oil.
6. Using your hands form 4 even sized buns (squeezing the mixture so it holds together)
7. and lay onto the lined baking sheet.
8. 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.
9. Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
10. Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
11. Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
12. Cut the cauliflower bagels in half and spread bottom with mayo. Divide the lettuce between 4 bagels. Add 2 slices of bacon, tomato and drizzle with remaining mayonnaise, then top with the other cauliflower bagel half.