Remove the cauliflower stems. Place the cauliflower florets in a food processor and pulse until you get a rice like texture.
Place the "rice" in a bowl. Add the oil (or ghee), almond flour, coconut flour, eggs, baking soda, apple cider vinegar, garlic powder, and onion powder. Mix well with a spatula.
Grease a doughnut pan. I use avocado oil in my Misto Sprayer. It is important to grease the pan (even if it is nonstick) as these have a tendency to stick easily.
Sprinkle the toppings over the bagels and press in lightly.
Bake for about 15 minutes or until the top is just starting to brown.
Remove from oven and flip the pan upside down on to a piece of parchment paper to remove the bagels. If the bagels do not come out easily cut around the edges with a knife.
Place the bagels back in the oven (toppings side down) for about 5 more minutes.
Remove from oven, sprinkle with sea salt, and let cool.
Store in the refrigerator in a sealed container. These taste great cold or toasted.