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.