Line a baking sheet with parchment paper and set your oven to 375°F, which is 190°C. Apply a little layer of cooking spray or a small amount of oil to the paper to avoid sticking.
2. Cook the riced cauliflower for four to five minutes, covered, in the microwave, until it becomes tender. After that, wait until it’s cold enough to handle.
Third, for perfectly crunchy taco shells, squeeze out all the excess liquid from the cooked cauliflower using a clean dish towel.
Transfer the drained cauliflower to a big bowl and add the chopped spinach, eggs, Parmesan, garlic powder, salt, and pepper. Combine well. Incorporate well to create a “dough.”
5. Arrange the mixture on the baking sheet in eight equal amounts. Making a thin, circular form like a taco shell, flatten down each part.
Turn them brown and crisp up the edges by baking them for fifteen to twenty minutes. 6.
7. In order to keep the shells crisp, carefully remove them from the parchment and set them on a wire rack to cool.
Tips and Variations—Add half a cup of shredded cheese of your choice for a cheesy touch. Cheddar is fantastic!
For a little more heat, season the dough with a sprinkle of chili powder, cumin, or paprika.
– You may get pre-riced cauliflower in the freezer area of your grocery store if you’re in a rush.
– A Does it not have a microwave? Over low heat, steam the cauliflower rice until soft.
– A While you are preparing the fillings, cover the baked shells with a clean dish towel to keep them warm and malleable.
Tacos made with cauliflower and spinach? Who would have thought! If you’re watching your weight or just want to try something new, try these taco shells.