Name: Cauliflower Spinach Taco Shells
Prep time: 10 min
Cook time: PT-488128H50M16S
Total time: PT-488128H50M16S
Cuisine: Fusion / Taco‑style
Ingredients: 1 medium head of cauliflower, riced; 1 cup fresh spinach, finely chopped; 2 large eggs; 1/2 cup shredded mozzarella cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder

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Cauliflower Spinach Taco Shells are a low-carb, gluten-free, and veggie-packed twist on the classic taco shell. I love making these whenever I want to enjoy taco night without the heaviness of flour or corn tortillas. With a base of riced cauliflower and fresh spinach, these shells not only satisfy my taco cravings but also sneak in extra veggies in the most delicious way. Cauliflower Spinach Taco Shells

Why You’ll Love This Recipe

I really enjoy how these taco shells strike the perfect balance between healthy and satisfying. They’re gluten-free and low in carbs, making them a great option when I want to eat lighter without sacrificing flavor or texture. I also like that they hold together well, allowing me to load them up with all my favorite taco fillings. Plus, making them is surprisingly easy, and I always feel good knowing exactly what’s going into my meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium head of cauliflower, riced
1 cup fresh spinach, finely chopped
2 large eggs
1/2 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Directions

I start by preheating my oven to 375°F (190 °C) and lining a baking sheet with parchment paper.
Then I rice the cauliflower using a food processor until it looks like fine crumbs, and transfer it to a microwave-safe bowl.
I microwave the riced cauliflower for about 5 minutes and let it cool slightly.
Next, I place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as I can — this step is key for crispy shells.
In a large mixing bowl, I combine the cauliflower, chopped spinach, eggs, mozzarella cheese, salt, pepper, and garlic powder. I mix everything until it’s well combined.
I scoop about 1/4 cup of the mixture onto the prepared baking sheet and shape it into a circle about 1/4 inch thick. I repeat this with the rest of the mixture.
I bake the shells for 15–20 minutes, or until the edges are golden brown and the shells feel firm.
Finally, I let the shells cool slightly before carefully removing them from the parchment paper. Then it’s taco time with my favorite fillings.

Servings and timing

This recipe makes about 4 servings, depending on how large I shape the shells.
Prep time: 10 minutes
Microwave time: 5 minutes
Bake time: 15–20 minutes
Total time: Approximately 30–35 minutes

Variations

Sometimes I like to change things up a bit. For extra cheesy flavor, I add a handful of grated Parmesan to the mixture. If I’m out of spinach or just in the mood for something different, I substitute it with finely chopped kale. To give the shells a spicier kick, I toss in a pinch of chili powder or cumin. And when I’m prepping ahead, I make the shells in advance and keep them in the fridge for a few days — super convenient.

Storage/reheating

If I have leftovers, I store the shells in an airtight container in the fridge for up to three days. When I’m ready to eat, I reheat them in the oven at 350°F for about 5–7 minutes or just until they’re warm and slightly crispy again. I avoid using the microwave because it can make them too soft.

FAQs

What can I use instead of spinach?

I often switch out spinach with kale or even finely chopped arugula, depending on what I have on hand.

Can I freeze these taco shells?

Yes, I freeze them in a single layer, then stack them with parchment in between. To reheat, I bake directly from frozen at 375°F for about 10 minutes.

Will these hold up like regular taco shells?

They’re sturdy enough for most taco fillings, though I avoid overly wet toppings to keep them from getting soggy.

Do I have to use mozzarella cheese?

Mozzarella works well because it melts and binds, but I’ve also used cheddar or a blend of cheeses with good results.

Can I make these vegan?

I haven’t personally tried it, but using flax eggs and a vegan cheese alternative could work. Just be sure to press out the cauliflower moisture well for structure.

Conclusion

These Cauliflower Spinach Taco Shells have completely transformed the way I do taco night. They’re light yet satisfying, veggie-packed, and versatile enough to work with whatever I’m craving. Whether I’m aiming to eat low-carb or just want to sneak in more greens, this recipe never disappoints. I always end up making a double batch — they’re just that good.