Preheat oven to 450 degrees. Coat 24 (1-3/4-inch) muffin cups with cooking spray; set aside.
Recipe
Appetizer
Mini Cauliflower Bites
Primary Media
Description
These pizza-flavored bites made with a homemade cauliflower crust and tomato sauce. They're a perfect portable appetizer for any occasion.
Servings and Ingredients
Ingredients
Serves 24
Quantity | Ingredient | Add |
---|---|---|
5 c. Hy-Vee Short Cuts cauliflower rice | ||
1 Hy-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 | ||
Hy-Vee 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 | ||
Tomato Pizza Sauce, optional |
Things To Grab
Directions
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.
- 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.