Ingredients

The following ingredients have 24 Servings
  • 1 pound cauliflower (cored & cut into florets)
  • 5 tablespoons Sabra hummus (such as the Roasted Pine Nut hummus)
  • 1 egg
  • 1 egg white
  • 1/3 cup whole wheat panko breadcrumbs
  • 3 tablespoons crumbled feta cheese
  • 3 tablespoons minced flat-leaf parsley
  • 1/2 teaspoon smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • Sabra Farmer's Ranch Greek Yogurt Dip for serving (if desired)

Instruction

  • Preheat the oven to 400 degrees F. Lightly coat mini muffin pan with cooking spray.
  • Place the cauliflower florets in the top of a steam or a steamer basket. Steam until tender when pierced with a fork, 5 to 6 minutes.
  • Transfer the florets to a kitchen towel and let cool for 5 minutes. Wrap the towel around the florets and squeeze out any remaining moisture. Transfer the florets to a cutting board.
  • Chop the cauliflower until it resembles grains of rice. This can also be done in a food processor, but be sure not to over process. Transfer to a medium bowl.
  • Stir the hummus into the cauliflower until combined.
  • Add the egg, egg white, breadcrumbs, feta cheese, parsley, paprika, salt and pepper. Stir until combined.
  • Using 1 ½ tablespoons per bite (I used a cookie scoop for portioning), transfer the mixture to the mini muffin pan. Using the back of a small spoon, press down gently to condense the mixture.
  • Bake until the bites are set and the undersides of the bites are golden brown, about 20 minutes.
  • Gently loosen the bites with a small knife and transfer to a plate. Serve hot with the yogurt dip, if desired.