Cauliflower, to me, looks like a plant with gout. Not hard to tell I’m back on the old medicine service! Meanwhile, major developments in the backyard garden—cauliflower ready to harvest—only took 75 days of staring at it to get it to bloom. I used to eat Pizza Bagel Mini Bites when I was in grade school, and when I saw the recipe for these Cauliflower Bites, it took me back. It’s like a veggie pizza and a muffin had a baby.
Mini Cauliflower Bites
Adapted from HyVee Seasons
5 c. roughly chopped, trimmed cauliflower (about 16 ounces)
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
2 tbsp chopped roasted red pepper, divided
2 tbsp thinly sliced green onion, divided
72 gluten-free miniature turkey pepperoni slices, such as Hormel
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.
