Cauliflower Spinach Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium head of cauliflower, riced
02 -
1 cup fresh spinach, finely chopped
03 -
2 large eggs
04 -
1/2 cup shredded mozzarella cheese
05 -
1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon garlic powder
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
Rice the cauliflower using a food processor until it resembles fine crumbs. Transfer to a microwave-safe bowl.
03 -
Microwave the riced cauliflower for about 5 minutes, then let it cool slightly.
04 -
Place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
05 -
In a large mixing bowl, combine the cauliflower, chopped spinach, eggs, mozzarella cheese, salt, pepper, and garlic powder. Mix until well combined.
06 -
Scoop about 1/4 cup of the mixture onto the prepared baking sheet and shape into a circle, about 1/4 inch thick. Repeat with the remaining mixture.
07 -
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the shells are firm to the touch.
08 -
Allow the shells to cool slightly before carefully removing them from the parchment paper. Serve with your favorite taco fillings.
# Notes:
01 -
These shells are a low-carb alternative to traditional corn or flour tortillas.
02 -
Squeezing out moisture from the cauliflower is essential for crispy shells.
03 -
Store unused shells in an airtight container in the refrigerator for up to 3 days.