Cauliflower-Spinach Taco Shells 

Cauliflower-Spinach Taco Shells 

Cauliflower-Spinach Taco Shells are a nutritious and gluten-free alternative to traditional taco shells, made from a blend of finely processed cauliflower, fresh spinach, and eggs, bound together and baked into a pliable shell. These vibrant green shells are low in carbs, packed with fiber, and subtly flavored, making them an excellent base for a variety of taco fillings. Their light texture and wholesome ingredients appeal to those seeking a healthier twist on classic tacos.

Ingredients:

1 medium head of cauliflower (about 4 cups, riced)

2 cups fresh spinach, chopped finely

2 large eggs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper, to taste

Cooking spray or oil, for greasing

Instructions:

Prepare the Cauliflower:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.

Rice the cauliflower by chopping it into florets and pulsing in a food processor until it resembles fine crumbs.

Place the riced cauliflower in a microwave-safe bowl and microwave for 5–6 minutes until softened. Let it cool slightly, then transfer to a clean kitchen towel and wring out as much moisture as possible.

Combine Ingredients:

In a large bowl, mix the drained cauliflower rice, chopped spinach, eggs, Parmesan cheese, garlic powder, salt, and pepper. Stir until well combined.

Shape the Taco Shells:

Scoop about 3 tablespoons of the mixture onto the prepared baking sheet and flatten into a circle about 5–6 inches in diameter. Repeat with the remaining mixture, spacing the shells evenly on the sheet.

Bake the Shells:

Bake in the preheated oven for 15–20 minutes or until the shells are golden and firm. Flip them over gently and bake for an additional 5–7 minutes.

Cool and Serve:

Let the taco shells cool for a few minutes before carefully removing them from the parchment. Use them as taco shells, sandwich wraps, or flatbreads.