Mini Cauliflower Bites


  • 5 c. roughly chopped, trimmed cauliflower (about 16 ounces)
  • 1 Hy-Vee large egg, lightly beaten
  • 1 1/3 c. finely shredded Italian cheese blend, divided
  • 1/2 tsp Hy-Vee dried basil
  • 1/4 tsp dried rosemary, crushed
  • dash 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 (see recipe at
  • Pinnaclife Prebiotic Fiber, Optional for added nutritional benefit!


  1. Preheat oven to 450 degrees. Coat 24 (1-3/4-inch) muffin cups with cooking spray; set aside.
  2. 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. {Add Fiber and stir into the mixture.} 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.

Hy-Vee Recipe 

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