Cauliflower Spinach Taco Shells (Print View)
Crunchy shells made with cauliflower, spinach, and cheese—great low-carb base for tasty taco fillings.
# What You'll Need:
→ Vegetables
01 -
1 medium head cauliflower, processed into rice-sized crumbs
02 -
1 cup fresh spinach, finely chopped
→ Dairy
03 -
1/2 cup shredded mozzarella cheese
→ Eggs
04 -
2 large eggs
→ Seasonings
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/2 teaspoon garlic powder
# Directions:
01 -
Preheat oven to 375°F and line a baking sheet with parchment paper.
02 -
Process cauliflower florets in a food processor until they reach a fine, crumb-like texture. Transfer to a microwave-safe bowl.
03 -
Microwave the riced cauliflower for 5 minutes. Let cool slightly.
04 -
Using a clean kitchen towel, squeeze cooked cauliflower thoroughly to eliminate as much liquid as possible.
05 -
In a large mixing bowl, blend the drained cauliflower with chopped spinach, eggs, mozzarella cheese, salt, black pepper, and garlic powder until fully integrated.
06 -
Scoop 1/4 cup portions of the mixture onto the prepared tray and shape each into a 1/4-inch thick round. Repeat with remaining mixture.
07 -
Bake for 15–20 minutes until the shells are set and edges are deep golden brown.
08 -
Let shells cool slightly, then gently lift from parchment. Fill as desired.
# Notes:
01 -
Ensure cauliflower is well-drained to prevent soggy shells.