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Pdf12 ounces frozen riced cauliflower
1 cup shredded cheddar cheese
1 egg
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Preheat oven to 400°F and grease a mini muffin tin.
Place the riced cauliflower in a microwave safe bowl and heat for 4 minutes until thawed. Transfer the warmed cauliflower rice to a kitchen towel and use your hands to squeeze out all the liquid.
Transfer the dried cauliflower rice to a medium bowl. Add cheddar cheese, egg, italian seasoning, garlic powder and salt and pepper, to taste. Stir to combine.
Use a cookie scoop to scoop about a tablespoon of the cauliflower mixture into the prepared muffin tin and use the back of a spoon to press mixture into the muffin tin.
Bake until the cheese melts and the edges are golden, about 15-18 minutes. Serve with marinara sauce or your favorite dipping sauce.