Preheat the oven to 375°F. Grease a 24-cup mini muffin tin with oil and set it aside (a 12-cup standard muffin tin can also be used). Place the cauliflower florets in a microwave-safe bowl and cover with plastic wrap. Microwave for 7-8 minutes, or until the cauliflower is tender. Alternatively, you can blanch the cauliflower in boiling water on the stovetop for 5 minutes. Be sure to drain it thoroughly.

Transfer the steamed cauliflower to a food processor and pulse for a few seconds until it reaches a rice-like texture. Remove the cauliflower from the processor, place it in a clean dishcloth, and squeeze out as much moisture as possible.

In a large bowl, combine the drained cauliflower with the egg, cheddar cheese, herbs, salt, and pepper.

Mix well with a spoon until fully incorporated. Using a cookie scoop or your hands, portion about a tablespoon of the mixture into each muffin cup.

Bake for 12-15 minutes, or until the edges turn golden and the centers are firm. Remove from the oven and let cool for a few minutes before carefully taking the bites out of the pan. Serve warm with your favorite dipping sauce.