-
1
Chop the cauliflower into large florets.
-
2
Place 13 of the florets into a food processor.
-
3
Give it a few quick pulses and then process for about 10 seconds until the cauliflower resembles rice kernels.
-
4
Pules a few more times until the cauliflower begins to form a paste.
-
5
Transfer the cauliflower rice to a large microwave safe bowl.
-
6
Repeat this process 2 more times with the remaining florets.
-
7
Microwave the cauliflower for 4 minutes until soft.
-
8
Let the cauliflower cool for a few minutes.
-
9
Place the bowl in the fridge or freezer to expedite.
-
10
Then, drain the excess moisture from the cauliflower by placing it in a mound in the middle of a kitchen towel.
-
11
Gather the towel into a ball and twist to wring out every last bit of moisture.
-
12
When you think you cant wring out any more, wring out more!
-
13
Place the cauliflower back into the bowl and add the seasonings and eggs.
-
14
Mix well with a large spoon.
-
15
Spray a mini muffin tin liberally with cooking spray.
-
16
Place about 1 tablespoon of the mixture into each well of the muffin tin.
-
17
I used a mini ice cream scoop for this part.
-
18
Chop 2 ounces of cheese into 24 mini chunks.
-
19
Shred the remaining 2 ounces of cheese with a grater.
-
20
Push 1 chunk of cheese into the middle of each cauliflower bite.
-
21
Bake in the oven for 20 minutes until the edges begin to brown.
-
22
Take out of the oven and top each bite with a sprinkle of shredded mozzarella cheese and 3 mini pepperoni pieces.
-
23
Place back in the oven for 34 minutes until the top layer of shredded cheese is melted.
-
24
Use a butter knife to carefully loosen the bite from the sides of the pan and remove.
-
25
Serve the bites with a small dish of marinara sauce on the side.
