Baked Cauliflower Pizza Bites Recipes

CAULIFLOWER CRUST PIZZA BITES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180ºC).
• Grate the cauliflower into a large bowl.
• Sprinkle salt over cauliflower and mix together. Set aside for 20 minutes while salt draws moisture out of cauliflower.
• Pour the cauliflower out onto 2 paper towels. Wrap up the shredded cauliflower and wring it out to drain the excess moisture from the cauliflower.
• Transfer the cauliflower to a large mixing bowl. Combine the remaining ingredients with cauliflower and mix.
• On a prepared baking sheet, form little circular pizza crusts with mixture, about ¼ inch thick.
• Bake for 25- 30 minutes.
• Spoon marinara and mozzarella onto each crust, top the rest with whatever toppings you like.
• Bake for 5-7 additional minutes (until cheese is melted).
• Enjoy!

ROASTED CAULIFLOWER BITES

Steps:

• For the cauliflower: Preheat the oven to 400 degrees F.
• Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
• For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
• Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).

KETO CAULIFLOWER PIZZA BITES

Steps:

• Put the cauliflower and 1/4 cup water into a medium heat-safe glass bowl. Wet a paper towel and lay over the cauliflower. Microwave until fork-tender, 6 to 8 minutes, depending on your microwave. Carefully remove the paper towel, transfer the cauliflower to a food processor (leaving any water behind in the bowl) and cool for 10 minutes. Clean out the glass bowl and set aside.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment and set aside. Stir together 1 tablespoon of the Parmesan and 3 tablespoons of the Italian cheese blend in a small bowl, then set aside.
• Add the parsley to the food processor and pulse until the cauliflower is finely chopped and similar to the texture of rice. Transfer to a large clean kitchen towel and wring out any excess water.
• Transfer the cauliflower mixture to the reserved bowl along with the whole egg, egg yolk, red chile flakes, Italian seasoning, onion powder, garlic powder, 3/4 teaspoon salt, almond flour, marinara sauce and the remaining 1/4 cup Parmesan and 3/4 cup plus 1 tablespoon Italian cheese blend. Use your hands to mix everything together until well combined.
• Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them evenly apart, for about 28 total. Lightly wet your hands, then roll each mound into a round ball, re-wetting your hands as needed. This helps keep your hands from becoming sticky and makes rolling the mix much easier to do. Spray the balls with the cooking spray and sprinkle the tops with the reserved cheese mixture, pressing the cheese gently onto the tops to help it adhere.
• Bake in the oven until light golden brown and cooked through, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
• Transfer to a platter and serve with additional warm marinara sauce alongside, for dipping.

BAKED BUFFALO CAULIFLOWER BITES

Steps:

• To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
• Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
• In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
• Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
• Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
• Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
• Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
• Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.