Mini Cauliflower Bites

By Tamela

Ingredients

• 5 c. roughly chopped, trimmed cauliflower (about 16 oz)
• 1 large egg, lightly beaten
• 1 1/3 c. finely shredded Italian cheese blend, divided
• 1/2 tsp dried basil
• 1/4 tsp dried rosemary, crushed
• dash salt
• 2 tbsp chopped roasted red pepper, divided
• 2 tbsp thinly sliced green onion, divided
• 72 gluten-free miniature turkey pepperoni slices, such as Hormel (or substitute)
• Tomato Pizza Sauce, optional

Details

Servings 24
Adapted from hy-vee.com

Preparation

Step 1

Preheat oven to 450 degrees. Coat 24 (1-3/4-inch) muffin cups with cooking spray; set aside.

Place cauliflower, half at a time, in a food processor. Cover and process with on/off pulses just until cauliflower is finely chopped (do not purée cauliflower). Transfer to a medium microwave-safe bowl. Microwave, uncovered, on HIGH about 8 minutes or until tender, stirring once or twice. If necessary, pat dry with paper towels to remove any excess moisture. Cool. Add egg, 1 cup cheese, basil, rosemary and salt to cauliflower; stir to combine. Spoon about 1 tablespoon of the mixture into each prepared muffin cup. Press evenly onto the bottoms and up the sides of cups. Bake for 7 to 8 minutes or until crusts are golden, edges are browned and centers are set. Remove from oven.

Spoon 1/4 teaspoon roasted red pepper and 1/4 teaspoon green onion onto each muffin cup. Top each with a rounded teaspoon of cheese and 3 pepperoni slices. Bake 2 to 3 minutes more or until cheese is melted. Carefully remove from muffin cups. Serve warm with Tomato Pizza Sauce for dipping, if desired.