Cauliflower Spinach Taco Shells are a delightful twist on traditional taco night, perfect for families looking to sneak in some extra veggies. These shells are not only gluten-free but also packed with nutrients, making them a healthy alternative for taco lovers. The idea of using cauliflower as a base for taco shells originated from the low-carb movement, and adding spinach gives it an extra boost of vitamins. They're a fun and creative way to get kids involved in cooking and eating their greens.
These Cauliflower Spinach Taco Shells pair wonderfully with a variety of fillings. Try them with seasoned ground turkey or black beans for a hearty meal. Add a side of fresh guacamole or a simple tomato salsa to complement the flavors. For a complete meal, consider serving with a side of Mexican rice or a light cucumber salad to keep things fresh and balanced.
Cauliflower Spinach Taco ShellsServings: 4
Ingredients1 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
DirectionsPreheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Rice the cauliflower using a food processor until it resembles fine crumbs. Transfer to a microwave-safe bowl.
Microwave the riced cauliflower for about 5 minutes, then let it cool slightly.
Place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the cauliflower, chopped spinach, eggs, mozzarella cheese, salt, pepper, and garlic powder. Mix until well combined.
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.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the shells are firm to the touch.
Allow the shells to cool slightly before carefully removing them from the parchment paper. Serve with your favorite taco fillings.
Variations & TipsFor a cheesy twist, try adding some grated Parmesan to the mixture. If your kids are not fans of spinach, you can substitute with finely chopped kale or omit it altogether. To spice things up, add a pinch of chili powder or cumin to the mix. These shells can also be made ahead of time and stored in the fridge for up to three days, making them perfect for meal prep. If you have picky eaters, let them choose their own fillings to make taco night more fun and interactive.
