Cooktop Cove: Once you’ve had one, you can’t stop! Recipe
Cauliflower Spinach Taco Shells are a healthy and creative twist on traditional taco night, combining the goodness of cauliflower and spinach into gluten-free, nutrient-packed shells that are both delicious and fun to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
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 oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Rice Cauliflower: Process cauliflower in a food processor until fine crumbs, microwave for 5 minutes, then let cool.
- Remove Moisture: Squeeze out excess moisture from cooked cauliflower using a kitchen towel.
- Mix Ingredients: In a bowl, mix cauliflower, spinach, eggs, mozzarella, salt, pepper, and garlic powder.
- Shape and Bake: Scoop mixture onto baking sheet, shape into circles, bake for 15-20 minutes until golden and firm.
- Serve: Allow to cool slightly before serving with taco fillings.
Nutrition
- Serving Size: 1 shell
- Calories: 120
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg
