Baked Hummus & Feta Cauliflower Bites

Ingredients

• Salt
• Egg
• Pepper
• Paprika
• Feta cheese
• Egg white
• Breadcrumbs
• Cooking spray

Directions

1. Set the oven at 400 degrees F. Mist the mini muffin pan lightly with cooking spray.
2. Put the florets over simmering water in a steamer basket. Steam them until a fork slides in easily, 5 to 6 minutes.
3. Move the cooked florets onto a kitchen towel and cool them for 5 minutes. Gather the towel around the cauliflower and wring out as much liquid as you can. Tip the drained florets onto a cutting board.
4. Finely chop the cauliflower so the pieces look like rice. You can use a food processor here, just stop before it turns pasty. Scrape the chopped cauliflower into a medium bowl.
5. Fold in the hummus until it is worked evenly through the cauliflower.
6. Add the egg and egg white, then add breadcrumbs, followed by feta cheese, parsley, paprika, salt and pepper. Mix until everything is evenly moistened.
7. Portion the mixture into the mini muffin pan, using 1 ½ tablespoons for each bite; a cookie scoop makes this tidy. Use the back of a small spoon to press each portion down gently so it is compact.
8. Bake for about 20 minutes, until the bites feel set and the bottoms are golden brown.
9. Run a small knife around the bites to release them gently, then move them to a plate. If desired, serve the bites hot with the yogurt dip.