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Cauliflower Spinach Taco Shells: 1 Amazing Recipe

Cauliflower Spinach Taco Shells
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Create healthy and delicious taco shells using cauliflower and spinach. These gluten-free, low-carb shells offer a nutritious alternative for your taco nights, packed with vegetables and flavor.

Ingredients

Scale
  • 1 medium head cauliflower (about 2 pounds), cut into florets
  • 2 cups fresh spinach, roughly chopped
  • 2 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or cooking spray for baking

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. Place the cauliflower florets in a food processor and pulse until they resemble rice-sized pieces.
  3. Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 minutes.
  4. Allow the cauliflower to cool enough to handle, then transfer it to a clean kitchen towel or cheesecloth. Squeeze out as much water as possible.
  5. In a large bowl, combine the squeezed cauliflower, chopped spinach, eggs, mozzarella, Parmesan, almond flour, garlic powder, cumin, salt, and pepper. Mix until well combined.
  6. Divide the mixture into 8 equal portions. Place each portion on the prepared baking sheets and shape into a circle about 6 inches in diameter and 1/4 inch thick.
  7. Bake for 20 minutes, then carefully flip each shell and bake for another 10 minutes until golden brown and crispy.
  8. For extra-crispy shells, shape them into taco form while warm by draping them over a baking dish or oven rack rungs.
  9. Fill with your favorite taco fillings and enjoy.

Notes

  • If the mixture seems too wet, add a tablespoon of almond flour at a time.
  • If the mixture is too dry, add a small splash of olive oil.
  • These shells reheat well; store in the fridge and reheat at 350°F for 5 minutes.
  • Freeze cooled shells with parchment paper between them for later use; reheat from frozen at 375°F for 10 minutes.
  • For picky eaters, omit spinach or substitute with finely chopped herbs.
  • Use these shells as bases for breakfast tacos, cut into chips for dipping, or as wraps.

Nutrition

Find it online: https://sarecipe.com/cauliflower-spinach-taco-shells/