📍 Where this dish comes from: Lower East Side, New York City · The Tenement Museum
Discover the history of this region →
Discover the history of this region →
This is the appetizing store spread reimagined as individual bites — everything that belongs on a proper bagel, minus the bagel itself. A cauliflower base bakes up firm enough to hold a real schmear and a generous drape of lox.
What You’ll Need
Servings: 6 servings
Calories: 220kcal
Ingredients
- 1 medium head cauliflower riced
- 1 cup shredded mozzarella
- 1 large egg
- 1/4 cup almond flour
- 1 tsp everything bagel seasoning plus more for topping
- 8 oz cream cheese softened
- 4 oz smoked salmon (lox)
- 2 tbsp capers
- 1/4 red onion thinly sliced
- Fresh dill, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Steam riced cauliflower until tender, about 8 minutes. Drain and press firmly in a clean towel to remove excess moisture.
- Mix cauliflower, mozzarella, egg, almond flour, and everything seasoning into a dough.
- Form into 12 small rounds, about 1/2 inch thick, and arrange on the baking sheet.
- Bake 18–20 minutes, until golden and firm. Cool slightly.
- Top each round with a spoonful of cream cheese, a piece of smoked salmon, a few capers, and a sliver of red onion.
- Garnish with fresh dill and an extra pinch of everything seasoning before serving.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 13g | Fat: 16g | Fiber: 3g
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Health Benefits
- Smoked salmon is rich in omega-3 fatty acids and high-quality protein.
- Cauliflower provides fiber and vitamin C that a traditional wheat bagel base lacks.
- A naturally portion-controlled presentation that makes it easy to enjoy the classic combination without a full bagel’s worth of carbs.

