½cupvegan shredded cheese + 2 extra tablespoons of cheese
1flax egg or egg replacement
¼teaspoonsea saltto taste
½teaspoonground pepper
3tablespoonsof marinara sauce
½teaspoongarlic powder
3teaspoonsitalian seasoning
¼teaspooncrushed red pepper flakesoptional
Instructions
Preheat oven to 400 ° F/ 205° C. Layer a 12 mini muffin tin pan with parchment paper strips - it makes it so easy to remove.
Remove the cauliflower leaves. Using a mandolin/grater, shred the cauliflower to make a "cauliflower" rice. Place the cauliflower rice in a large bowl with a paper towel over it and microwave it for 5 minutes.
Remove and allow it to cool down. Put the cauliflower in a thin kitchen towel, and over a bowl or the sink, and bundle and squeeze tightly. A lot of liquid will be released! Keep squeezing until you can't get any liquid out. The cauliflower will look thick and fluffy and almost mealy.
In a bowl, mix the cauliflower, cheese, flax egg, salt, pepper, marinara sauce, garlic powder, italian seasoning, and crushed red pepper, except the extra 2 tablespoons of cheese. Using a tablespoon measuring, scoop the mix and put one tablespoon into each cup, then distribute the rest evenly among the cups. press them down tightly together.
Bake for 12-15 minutes. When finished, remove from over, top the cups with the remaining 2 tablespoons cheese, then broil for about 1 minute (please watch them, they burn easily).
After broiling, allow to cool on a wire rack for about 15 minutes and then remove from pan by lifting the parchment paper edges out.
Serve with extra marinara sauce - enjoy!!
Notes
To store: Cauliflower Pizza Bites will keep in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. To reheat, simply pop them in a 350ºF oven or the microwave until heated through.