Description

These cauliflower spinach shells are a game-changer for anyone looking to enjoy tacos without the heavy carbs. Perfectly crisp, light, and packed with nutrients, they’re an excellent alternative to traditional taco shells. With a base of cauliflower and spinach, these shells are not only delicious but also a great way to sneak in extra vegetables. Whether you're following a low-carb diet, exploring gluten-free options, or simply craving something different, these shells are a must-try. Plus, they’re so good you might want to make extra—because they tend to vanish as soon as they hit the table!

Ingredients

• 1 medium head of cauliflower, riced (about 4 cups).
• 2 cups of fresh spinach, finely chopped.
• 2 large eggs.
• ½ cup of grated Parmesan cheese.
• 1 teaspoon of garlic powder.
• Salt and pepper to taste.
• Cooking spray or oil for greasing.

Preparation Method

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a small amount of oil to prevent sticking.

Prepare the cauliflower by ricing it. If you’re using fresh cauliflower, cut it into florets and pulse them in a food processor until they resemble rice. If using store-bought riced cauliflower, you’re already one step ahead! Microwave the riced cauliflower in a covered dish for 4-5 minutes or until it softens. Once cooked, let it cool slightly.

Transfer the cooked cauliflower to a clean kitchen towel. Wring out as much moisture as possible; this step is crucial for achieving crispy taco shells. The drier the cauliflower, the better the texture of your shells.

In a large mixing bowl, combine the drained cauliflower, finely chopped spinach, eggs, Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until the ingredients form a cohesive dough-like mixture.

Divide the mixture into eight equal portions and place them on the prepared baking sheet. Flatten each portion into a thin, round shape, resembling traditional taco shells. Aim for an even thickness to ensure uniform cooking.

Bake the shells in the preheated oven for 15-20 minutes, or until they start to turn golden and the edges become crisp. Once baked, carefully peel the shells off the parchment paper and transfer them to a wire rack to cool. This step helps maintain their crispiness.

Tips and Conclusion

For added flavor, sprinkle a pinch of your favorite herbs or spices, such as smoked paprika or Italian seasoning, into the mixture before baking. If you’re short on time, prepare the shells in advance and store them in the refrigerator for up to three days. Reheat them in the oven or a skillet to bring back their crisp texture. These shells are also freezer-friendly—simply separate them with parchment paper and store them in an airtight container for up to a month.

Cauliflower spinach shells are a versatile and delicious base for tacos, wraps, or even as a substitute for bread in sandwiches. They’re easy to make, customizable, and packed with flavor and nutrients. Pair them with your favorite taco fillings, or get creative and use them in unique ways. Explore more healthy and innovative recipes on our site, and don’t forget to share your culinary creations with us. Dive into taco night like never before with these irresistible, veggie-packed shells!