I swear, if I turn my back for a second, poof! They’re vanished. Better keep some on the side.

Taco nights just got a whole lot healthier and more exciting with Cauliflower-Spinach Taco Shells. This inventive twist on the classic taco shell recipe combines the goodness of cauliflower and spinach to create a flavorful, nutrient-packed alternative. In this article, we’ll guide you through the process of making these crispy taco shells step-by-step, ensuring a delightful culinary experience for you and your loved ones.

Ingredients:

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Grease the paper lightly with cooking spray or a dab of oil to prevent sticking.
2. Microwave Cauliflower: Place the riced cauliflower in a covered dish and microwave for 4-5 minutes or until soft. Let it cool enough to handle.
3. Remove Excess Moisture: Transfer the cooked cauliflower to a clean kitchen towel and wring out as much moisture as possible. This step is crucial for achieving crispy taco shells.
4. Mix Ingredients: In a large mixing bowl, combine the drained cauliflower, chopped spinach, eggs, Parmesan cheese, garlic powder, salt, and pepper. Mix well to form a dough-like consistency.
5. Shape the Shells: Divide the mixture into 8 equal portions on the prepared baking sheet. Flatten each portion into a thin, round shape resembling a traditional taco shell.
6. Bake to Perfection: Bake the shells for 15-20 minutes or until they start to turn golden brown and the edges crisp up.
7. Cool and Enjoy: Carefully peel the shells off the parchment and let them cool on a wire rack to maintain their crispness. Once cooled, fill them with your favorite taco fillings and enjoy!