One large cauliflower was pretty much all that was left in the refrigerator when I returned from vacation. Sure, there were a few slices of bread, a couple of eggs, the half of lemon upside down in a bowl, grocery shopping was a priority. I took part of my inspiration from that cauliflower when I came across this recipe by Lauren at Wicked Spatula for cauliflower pizza bites. Since I had just returned from Arizona, I had a more southwest flavor combination in mind. A couple of tweaks later and with the addition of a pico de gallo topping, I knew I was on to something. These were simple and fun to make and didn't require many out of the ordinary ingredients. More importantly, the family devoured them!
Mexican Cauliflower Bites
Inspired by the Seasons - Adapted from Wicked Spatula
- 4 c cauliflower, grated
- 3 eggs
- 1 T olive oil
- 3/4 c grated pepper jack cheese
- 3 green onions, chopped
- 1/2 tsp salt
- 1/4 tsp cayenne
Optional sauce for serving - pico de gallo or salsa
Preheat oven to 400 degrees. Grease muffin tin or coat with a vegetable oil spray
In a large bowl, whisk together eggs, add remaining ingredients and stir until combined.
Fill muffin tin with a heaping 1/4 c of the mixture, using the back of the measuring cup to pack it into the tin. This will not completely fill the tin, this makes it more finger food friendly.
Bake for 30-35 minutes or until the tops are golden brown. Cool in pan for 5 minutes before transferring to a plate and adding the topping.