Taco Shells Cauliflower (Print Version)
# Ingredients:
→ Shell Components
01 -
1/2 teaspoon garlic powder
02 -
1/2 teaspoon salt
03 -
2 large eggs
04 -
1 cup spinach, chopped into tiny bits
05 -
1 medium cauliflower head, broken down into rice
06 -
1/2 teaspoon black pepper
07 -
1/2 cup mozzarella cheese, shredded
→ Extra Fillings
08 -
Use your preferred taco toppings (like spiced beef, chicken, or black beans)
09 -
Chopped avocado or guacamole
10 -
Grated cheese (add more if you like)
11 -
Sour cream
12 -
Chopped tomatoes
13 -
Shredded lettuce
# Instructions:
01 -
Turn the oven to 375°F (190°C) and line a baking sheet with parchment. This step is key since it stops things from sticking and makes cleanup smoother. If you're out of parchment, a silicone mat can work as a backup.
02 -
Cut your cauliflower into smaller pieces and toss them into a food processor. Give it a few pulses until you have rice-sized bits—around 30 seconds should do it. If you're processor-less, grab a box grater and grate away, though it's more effort. Scoop the results into a microwaveable bowl.
03 -
To make crisp shells later, microwave the cauliflower rice for 5 minutes to get it soft. Let it cool down until it's safe to handle. Then, bundle it in a clean towel (don’t mind if it gets a little stained), and press out as much liquid as you can. Dry cauliflower means better shells!
04 -
Grab your big mixing bowl and toss in your cauliflower, spinach, cheese, eggs, and spices. Stir everything together. If bits stick, using your hands is perfectly fine. Make sure the mix can clump together when you press it in your palm.
05 -
Using about 1/4 cup of the mix, scoop it onto your baking sheet with parchment. Flatten it into circles about 5-6 inches across and no thicker than 1/4 inch. Spread them out so they don’t touch. Depending on the size, you’ll have 6-8 rounds.
06 -
Pop the baking sheet in the oven for 15-20 minutes. Watch for the edges to turn lightly golden and for the shells to stiffen up slightly. Every oven’s a bit different, so check them toward the end—you’re aiming for sturdy but bendable shells.
07 -
Once they’re done baking, let the shells rest on the sheet for a few minutes to firm up. Carefully lift them off the parchment (a thin spatula helps here) and load them up with your favorite fillings—think seasoned meat, veggies, avocado, and sour cream! Enjoy with all the toppings you love.
# Notes:
01 -
If you're cutting down on carbs but still love taco night, these cauliflower shells are a fantastic choice!
02 -
To get shells that hold up well, it’s super important to squeeze as much moisture as possible out of the cauliflower.
03 -
You can prep these shells a few days ahead—store them in the fridge for up to 3 days and reheat in a 350°F oven for a few minutes.
04 -
For some extra spice, add things like chili powder, paprika, or cumin to the mix before baking.