Mini Cauliflower Bites

Cheesy, bite-sized cauliflower cups topped with roasted red pepper, green onion, and mini pepperoni slices—gluten-free, golden, and perfect for dipping in tomato sauce.

Recipe Information

Total Time:

Yield:

24 gluten-free bites

Ingredients

Nonstick cooking spray

10 to 12 ounces trimmed cauliflower, cut into 1-inch chunks (3 to 4 cups)

1 egg, lightly beaten

1⅓ cups finely shredded Italian blend cheese, divided

½ teaspoon dried basil

¼ teaspoon dried rosemary, crushed

Dash salt

2 tablespoons chopped roasted red pepper

2 tablespoons thinly sliced green onion

48 to 72 gluten-free miniature turkey pepperoni slices, such as Hormel

1 recipe Tomato Pizza Sauce

Directions

Preheat oven to 450°F. Coat 24 (1¾-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). Measure 2 cups finely chopped 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 of the cheese, basil, rosemary and salt to cauliflower; stir to combine. Spoon 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 ¼ teaspoon roasted red pepper and ¼ teaspoon green onion into each muffin cup. Top each with a rounded ½ teaspoon cheese and 2 or 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.