Preheat oven to 425 degrees F. Spray a 24 cup mini muffin pan with cooking spray.

Wash cauliflower and break into segments. Place in food processor, in two batches if necessary. Pulse until it reaches a rice-like texture.

Place cauliflower in microwave safe bowl and microwave for 8 minutes, stirring halfway. (Do NOT add water or cover.)

Remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes. (I forgot this step and it was fine) Mix again.

Scoop cauliflower mixture into the muffin cups (I use a medium cookie scoop), dividing evenly; I poured a little water into the empty muffin cups so the spray wouldn't burn. Press filling down so it's compact.

Place muffin tin directly on oven shelf and bake for 20 - 30 minutes, or when top starts to become golden brown. Remove from oven, let cool completely before removing from pan, using a mini offset spatula or a knife.

Serve warm with pizza sauce for dipping. (I didn't even need the pizza sauce!)