Cauliflower Spinach Taco Shells (Printable Version)
Wholesome cauliflower and spinach form tender taco shells, perfect for creative, flavorful fillings.
# Everything You’ll Need:
→ Vegetables
01 -
1 medium head cauliflower, riced
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
# Steps to Cook:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
Process cauliflower florets in a food processor until they resemble fine crumbs. Transfer riced cauliflower to a microwave-safe bowl.
03 -
Microwave riced cauliflower for 5 minutes. Allow to cool slightly.
04 -
Transfer the cooked cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
05 -
In a large mixing bowl, combine drained cauliflower, chopped spinach, eggs, mozzarella cheese, salt, black pepper, and garlic powder. Mix thoroughly until evenly incorporated.
06 -
Scoop about 1/4 cup of mixture onto the prepared baking sheet for each shell. Shape into 1/4-inch thick circles. Repeat with remaining mixture.
07 -
Bake for 15-20 minutes until edges are golden brown and shells are firm to the touch.
08 -
Allow shells to cool slightly before gently removing from parchment paper. Serve with desired fillings.
# Extra Suggestions:
01 -
Add grated Parmesan for extra flavor. Substitute spinach with finely chopped kale or omit if preferred. A pinch of chili powder or cumin can introduce mild heat. Prepare shells in advance for up to three days' storage in the refrigerator.
02 -
Allowing picky eaters to choose their own fillings can make meals more enjoyable.