Once you’ve had one, you can’t stop!
These lightened-up Cauliflower Spinach Taco Shells are a delicious and healthy alternative to traditional flour tortillas. Made with riced cauliflower, spinach, and cheese, they’re packed with flavor and nutrients. Enjoy them filled with your favorite taco toppings for a satisfying and guilt-free meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower, riced | 1 medium head |
| Spinach, fresh, finely chopped | 1 cup |
| Eggs | 2 large |
| Mozzarella cheese, shredded | 1/2 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Garlic powder | 1/2 teaspoon |
Instructions:
-
- Preheat oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Rice cauliflower: Rice the cauliflower using a food processor until it resembles fine crumbs. Transfer to a microwave-safe bowl.
-
- Microwave cauliflower: Microwave the riced cauliflower for about 5 minutes, then let it cool slightly.
- Drain cauliflower: Place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
- Combine ingredients: In a large mixing bowl, combine the cauliflower, chopped spinach, eggs, mozzarella cheese, salt, pepper, and garlic powder. Mix until well combined.
- Shape shells: 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 shells: Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the shells are firm to the touch.
- Cool and serve: Allow the shells to cool slightly before carefully removing them from the parchment paper. Serve with your favorite taco fillings.
Enjoy your healthy and delicious Cauliflower Spinach Taco Shells!
