Description
Cauliflower Spinach Taco Shells — a low‑carb, gluten‑free, veggie‑packed alternative to traditional taco shells, perfect for taco night and getting extra greens in.
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
Instructions
- Preheat your oven to 375°F (190 °C) and line a baking sheet with parchment paper.
- Rice the cauliflower using a food processor until it resembles fine crumbs. Transfer to a microwave‑safe bowl.
- Microwave the riced cauliflower for about 5 minutes, then let it cool slightly.
- Place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the cauliflower, chopped spinach, eggs, mozzarella cheese, salt, pepper, and garlic powder. Mix until well combined.
- Scoop about 1/4 cup of the mixture onto the prepared baking sheet and shape into a circle about 1/4 inch thick. Repeat with the remaining mixture.
- Bake in the preheated oven for 15–20 minutes, or until the edges are golden brown and the shells are firm to the touch.
- Allow the shells to cool slightly before carefully removing them from the parchment paper. Serve with your favorite taco fillings.
Notes
- For a cheesy twist, add grated Parmesan to the mixture.
- If not a fan of spinach, substitute with finely chopped kale or omit it.
- To spice things up, add a pinch of chili powder or cumin.
- Make ahead and store in the fridge for up to three days.
- Let picky eaters build their own tacos to make taco night more fun and interactive.
Nutrition
- Serving Size: 1 serving (approximate based on 4 servings)
- Calories: Estimate not provided
