Cauliflower Spinach Taco Shells Recipe
These Cauliflower Spinach Taco Shells are a delicious low-carb alternative to traditional taco shells. Packed with flavor and nutrients, they make a perfect base for your favorite taco fillings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 6 taco shells 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Cauliflower Spinach Taco Shells:
- 1 medium head of cauliflower, riced
- 1 cup fresh spinach, finely chopped
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Rice Cauliflower: Using a food processor, rice the cauliflower until it resembles fine crumbs. Transfer to a microwave-safe bowl.
- Microwave Cauliflower: Microwave the riced cauliflower for about 5 minutes, then let it cool slightly.
- Remove Moisture: Place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
- Mix Ingredients: In a large bowl, combine the cauliflower, chopped spinach, eggs, mozzarella cheese, salt, pepper, and garlic powder. Mix well.
- Shape Taco Shells: Scoop about 1/4 cup of the mixture onto the baking sheet, shape into circles, and repeat with the remaining mixture.
- Bake: Bake in the preheated oven for 15-20 minutes until golden brown and firm.
- Cool and Serve: Allow the shells to cool slightly before carefully removing them from the parchment paper. Serve with taco fillings.
Nutrition
- Serving Size: 1 taco shell
- Calories: 80
- Sugar: 2g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Cauliflower, Spinach, Taco Shells, Low-carb, Vegetarian, Mexican
