Baked Hummus & Feta Cauliflower Bites

• Vegetarian

• Produce

  • 1 lb Cauliflower
  • 3 tbsp Flat-leaf parsley

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 1 Sabra farmer's ranch greek yogurt dip
  • 5 tbsp Sabra hummus

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/3 cup Panko breadcrumbs, whole wheat

• Dairy

  • 3 tbsp Feta cheese

Found on cookincanuck.com

Description

Ingredients

• 1 lb. cauliflower, cored & cut into florets
• 5 tbsp Sabra hummus (such as the Roasted Pine Nut hummus)
• 1 egg
• 1 egg white
• ⅓ cup whole wheat panko breadcrumbs
• 3 tbsp crumbled feta cheese
• 3 tbsp minced flat-leaf parsley
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp ground pepper
• Sabra Farmer’s Ranch Greek Yogurt Dip for serving, if desired

Directions

• 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.

Nutrition