This dish is a simple and complete meal and a wonderful alternative to crust-less quiche. These bites actually freeze really well, so they come in super-handy on a busy weeknight when you need to get dinner ready in a pinch!
Preheat oven to 450 degrees F.
Spray the mini-muffin pan with cooking oil.
Make the flax egg by placing ground flax and 3 tablespoons of water in a small bowl, then setting it aside to let it thicken.
In a frying pan, stir-fry shredded cauliflower until slightly translucent (about 6-8 minutes).
Place cauliflower in a bowl and let cool.
Place all other ingredients in a food processor and blend until smooth.
In bowl, combine cauliflower from frying pan with blended ingredients and mix completely.
Evenly spoon mixture into mini-muffin pan. Press down evenly and firmly to make sure it sticks together.
Place pan in oven and bake for 30-35 minutes.
Remove pan from oven and let cool for 30-35 minutes. Taking them out too soon while they're still hot will make them break!
Once cool, remove them from the pan by tipping them out or running a thin knife along the sides of each slot and popping them out.
Use an organic, natural pizza or pasta sauce for dipping and a simple green salad.