Description
These Cauliflower-Spinach Taco Shells offer a nutritious and tasty twist on traditional tacos. They are gluten-free and low in carbs, making them a healthy alternative for taco lovers.
Ingredients
Scale
Cauliflower Taco Shells:
- 1 medium head of cauliflower, processed into rice-sized pieces (approximately 4 cups)
- 2 cups fresh spinach, finely chopped
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Cooking spray or oil, for greasing
Instructions
- Heat the Oven: Set the oven temperature to 375°F (190°C) to preheat. Line a baking sheet with parchment paper and lightly grease it with cooking spray or oil to prevent the taco shells from sticking.
- Prepare the Cauliflower: Remove the leaves and stem from the cauliflower. Break the cauliflower into small florets and process them in a food processor until they have a rice-like texture. You should have about 4 cups of riced cauliflower.
- Cook the Cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave on high for about 4-5 minutes, or until tender. Let it cool slightly, then transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
- Mix the Ingredients: In a large mixing bowl, combine the drained cauliflower, finely chopped spinach, eggs, grated Parmesan cheese, garlic powder, salt, and pepper.
- Form the Taco Shells: Scoop about 1/4 cup of the mixture onto the prepared baking sheet. Using your hands or a spoon, press and shape the mixture into a thin, round shell about 5-6 inches in diameter. Repeat with the remaining mixture, spacing the shells evenly on the baking sheet.
- Bake the Taco Shells: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the shells are firm and slightly golden around the edges. Flip the shells over carefully using a spatula and bake for an additional 5-10 minutes, or until the other side is lightly browned.
- Cool and Serve: Once baked, remove the shells from the oven and let them cool for a few minutes. The shells will firm up further as they cool. Serve warm with your favorite taco fillings, such as grilled chicken, beef, vegetables, or beans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco shell
- Calories: 72
- Sugar: 2g
- Sodium: 139mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 82mg
Keywords: Cauliflower-Spinach Taco Shells, Taco Shells, Cauliflower Tacos, Gluten-Free Tacos, Vegetarian Tacos
