Crispy Cauliflower Bites

5 from 1 vote

This delicious recipe for crispy cauliflower bites is always a hit!

Prep Time20

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 23kcal

Author: Paige

Cost: $10-$15.00

1 12-ounce bag Frozen Riced Cauliflower, defrosted
½ cup Frozen Petite Peas, defrosted
¾ cup Grated Parmesan Cheese ½ cup for the mixture, ¼ cup to sprinkle on top before baking
1 large Egg
2 teaspoons Olive Oil
1 tablespoon Italian Parsley, chopped
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Kosher Salt
½ teaspoon Freshly Ground Pepper
1 teaspoon Hot sauce, optional

Preheat oven to 375F.
Prepare a non-stick mini muffin tin with baking spray or natural paper liners, and use the baking spray (or olive oil spray) inside the muffin paper liners too.
Defrost the cauliflower and squeeze it dry with paper towels to remove any excess liquid.
In a large bowl, add the cauliflower, peas, ½ cup of the Parmesan cheese (reserve the remaining ¼ cup for the tops before baking) as well as the egg and the olive oil.
Give it a few stirs to combine, then add the rest of the ingredients - the Italian parsley, garlic and onion powders, salt and pepper and hot sauce if using. Stir the mixture to combine.
Divide the mixture as even as possible into the muffin tin, filling them about ¾ of the way with the cauliflower mixture, and then pressing down the top slightly to compact the bites.
Note that if you're using a twenty-four count non-stick mini muffin tin, you'll need to do two batches as the recipe makes approximately thirty bites.
Top each bite with a little more Parmesan Cheese from the reserved ¼ cup.
Place in the center rack of the oven and bake for 25-30 minutes, or until crispy and very light brown on the top.
Makes 24-30 bites.

- Be sure to spray the non-stick muffin tin with baking spray (or olive oil spray) to make sure the cauliflower bites come out easily. If you plan on using paper baking liners, spray the insides of the liner too in case of sticking.

- Use a small cookie scoop to portion out the cauliflower mixture into each muffin cup. This helps them cook evenly and ensures a consistent size.

- You can use a mini-muffin tin with 24 cups for this recipe, and it'll make a few more too. Expect about 24-30 pieces out of this recipe.

- If you hate peas, just leave them out! Try adding a bit more Italian Parsley (another two tablespoons or so) for color and contrast.

- When baking the bites, put the muffin tin on a large baking sheet lined with parchment paper to make it easier to remove from the oven.

- You could make these with orange cauliflower instead of a white cauliflower head. The bites will be darker but still golden brown.
- Nutrition information is estimated.