Here’s a simple and healthy recipe for cauliflower spinach taco shells. These are gluten-free and packed with nutrients.
Ingredients:
- 1 medium cauliflower head
- 1 cup fresh spinach leaves
- 2 large eggs
- 1/2 cup shredded mozzarella cheese (optional for extra binding)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cauliflower:
- Remove the leaves and stem from the cauliflower. Cut it into florets.
- Place the cauliflower florets in a food processor and pulse until you achieve a rice-like consistency. You should have about 3 cups of cauliflower rice.
- Cook the Cauliflower Rice:
- Transfer the cauliflower rice to a microwave-safe bowl. Microwave on high for 4-5 minutes, or until the cauliflower is tender.
- Allow the cooked cauliflower to cool slightly, then transfer it to a clean kitchen towel. Squeeze out as much excess moisture as possible. This step is crucial for achieving the right texture.
- Prepare the Spinach:
- In the same food processor, pulse the spinach leaves until finely chopped.
- Combine the spinach with the squeezed cauliflower rice in a large mixing bowl.
- Mix the Ingredients:
- Add the eggs, shredded mozzarella cheese (if using), garlic powder, onion powder, salt, and black pepper to the bowl with the cauliflower and spinach.
- Mix well until all the ingredients are thoroughly combined.
- Form the Taco Shells:
- Scoop about 1/4 cup of the mixture onto the prepared baking sheet. Use your hands or a spatula to shape it into a thin, round tortilla, about 5-6 inches in diameter. Repeat with the remaining mixture, leaving some space between each tortilla.
- Bake the Shells:
- Bake in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown and the shells are set.
- Carefully flip each shell and bake for an additional 5-10 minutes, or until the shells are firm and lightly browned.
- Cool and Serve:
- Remove the shells from the oven and let them cool on a wire rack for a few minutes. They will firm up more as they cool.
- Use the cauliflower spinach taco shells as you would regular taco shells. Fill them with your favorite taco fillings and enjoy!
Tips:
- Moisture Removal: Squeezing out as much moisture as possible from the cauliflower rice is essential for the shells to hold together.
- Storage: These shells can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on a skillet before serving.
Enjoy your healthy and delicious cauliflower spinach taco shells!