January 2022 Feature Cookbook + Za’atar-Spiced Cauliflower Bagels
In 2022, I wanted to start a new series on Brunch With The Brittains that introduces a new cookbook each month. Thumbing through cookbooks is one of my favorite things to do. It’s a stress-reliever and a great source for inspiration when I am in a recipe development rut.
My goal is to inspire more people to use those cookbooks that are collecting dust on their shelves or to introduce them to some of my favorite cookbooks in my growing collection.
Each month in 2022, I will share a new cookbook and a recipe in that book. I plan to choose simple, but unique recipes that inspire you (and myself) to try something new. I also plan to include an honest review and a brief overview of what to expect from each featured cookbook.
As the very first cookbook in this series, I choose a book that Jared gifted me for Christmas. I had this on my Amazon Wish List for the simple fact that the cover looked so pretty and appealing, but the recipes inside and the topics discussed are *chef’s kiss*.
The January 2022 BWTB Feature Cookbook is Well + Good.
It includes 100 healthy recipes and expert advice for better living by sharing recipes with ingredients that promote:
- Better Digestion
- Better Sleep
- Better Focus
- Better Mood
- Better Sex
- Better Skin
- Better Energy
I whole-heartedly believe in the concept of “let food be thy medicine” and that is the angle this book presents.
As a health cookbook, Well + Good shares recipes that are:
I personally love dishes that are low-inflammation, so I was pleased to see that as a guideline for some of the recipes. One of my favorite features in this cookbook is the chart in the back (near the index). As a self-proclaimed chart nerd, I enjoyed the way they charted the dietary labels and health benefits by topic.
This book is a collection of recipes from industry leading contributors and experts in the health and wellness community.
The recipe I choose to make and share with you all is something that I fell in love with and will be making over and over and over again!
Za’atar-Spiced Cauliflower Bagels
The recipe is credited to Andrea Bemis, a farmer-foodie and Dishing Up The Dirt Blogger.
I had never used Za’atar before and I am here to tell you, I will now be putting it on EVERYTHING!
Za’atar is a multifaceted blend of different flavors traditionally used in Middle Eastern cuisine. The blended mostly consists of sumac (not the poisonous kind!) and toasted sesame seeds. This particular za’atar blend that I found at Target had a hint of salt as well.
Next, I plan to use it with chicken and roasted vegetables!
This cauliflower bagel recipe is so simple to make and uses minimal ingredients. I love that it is a healthier alternative to a traditional bagel. If you are a fan of the cauliflower rice trend, then I highly suggest giving this recipe a try. It is:
Thanks to the cream cheese shortage, I used a smoky jalapeno cheese spread with these bagels and I was at a complete loss for words at how delicious the combination was.
Here’s the recipe and some tips and adjustments I made:
- 1 medium head of cauliflower, cut into florets or 4 cups prepared cauliflower rice
- ¼ cup almond flour
- 2 tbsp coconut flour
- ½ tsp garlic powder
- 1 tsp salt
- 2 large eggs, lightly beaten
- Za’atar season for sprinkling
- Preheat oven to 400 F. Line baking sheet with parchment paper.
- If using raw cauliflower florets, pulse in food processor until broken down into fine rice-like consistency.
- In a medium bowl, combine almond flour, coconut flour, garlic powder, salt and eggs. Stir in the riced cauliflower and mix until thoroughly combined.
- Using hands, form the dough into about six 3-inch rounds and place them on prepared baking sheet. Use your finger to poke a hole in the centers, like a traditional bagel. Sprinkle with za’atar and bake for 30 minutes, or until golden brown around the edges.
- Serve bagels warm, or transfer to resealable plastic bag and store in refrigerator for up to 3 days or in the freezer for up to 1 month.
* the original recipe calls for 2 tbsp almond flour, but I found that I needed more. Additionally, the original recipe calls for ¼ tsp garlic powder, which I increased due to taste preference.
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