• Heat oven to 350 degrees & line a baking sheet with foil. This will be used to keep Blinis warm as you fry in batches.
• In a medium saucepan, cook the riced cauliflower in salted boiling water until tender (about 2 minutes). Drain, then spread on a paper towel, pat dry and allow to cool.
• In a small bowl, blend the yogurt with olive oil and a pinch of salt. Set aside.

Make the blini batter

• In a small mixing bowl combine salt, pepper, baking powder, allspice, cumin and coriander. Set aside. In a large bowl beat the 3 egg whites with an electric mixer on high speed, add pinch of salt and continue beating until firm peaks form. Fold in the cauliflower and the spice mixture.  Be sure to “fold” vs mixing. You want to keep the air and lightness in the egg white peaks.   

Fry the blinis

• This is basically like making mini-pancakes. Heat a large nonstick frying pan over medium heat. Spray the pan with the cooking spray. Drop spoonfuls of the blini batter into the pan and cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the other side – about another 2 minutes.
• Transfer the blinis to the baking sheet & keep warm in the oven, as you finish frying the remaining batter.

Assemble

• Place blinis on a pretty serving dish. Top each with a dollop of the yogurt (about 1/2 tsp or so) + about 1/2 tsp of the caviar. Enjoy!