Mini Cauliflower Bites

Recipe

Appetizer
Mini Cauliflower Bites

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3.49 out of 5 stars
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49 ratings

Recipe Data

24
Servings
20min
Prep
39min
Total

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Description

These pizza-flavored bites made with a homemade cauliflower crust and tomato sauce. They're a perfect portable appetizer for any occasion. 

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Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
5 c.Hy-Vee Short Cuts cauliflower rice
1Hy-Vee large egg, lightly beaten
1 ⅓ c.finely shredded Italian cheese blend, divided
½ tsp.Hy-Vee dried basil
¼ tsp.dried rosemary, crushed
dash(es)Hy-Vee salt
2 tbsp.chopped roasted red pepper, divided
2 tbsp.thinly sliced green onion, divided
72gluten-free miniature turkey pepperoni slices, such as Hormel
Tomato Pizza Sauce, optional

Things To Grab

    Directions

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

    2. Place cauliflower into 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.

    3. 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.

    Nutrition facts

    Servings

    30 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 15mg
    • Sodium: 85mg
    • Total Carbohydrates: 1g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 20%
    0%
    Iron 2%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.