Spinach Cauliflower Shells (Print Version)
# Ingredients:
→ Main Stuff
01 -
1/2 cup mozzarella, shredded
02 -
1 medium cauliflower, turned into rice-sized bits
03 -
1 cup spinach, chopped small
04 -
2 eggs, large
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
# Instructions:
01 -
Set your oven to 375°F (190°C) and get a sheet pan ready with parchment on it.
02 -
Put the cauliflower in a processor until it's like small crumbs. Move it into something microwavable.
03 -
Pop the cauliflower in the microwave for around 5 minutes. Let it cool for a bit.
04 -
Use a clean towel to press and squeeze out as much liquid as possible from the cauliflower.
05 -
In a big bowl, mix the cauliflower, spinach, eggs, mozzarella, salt, pepper, and garlic powder until they’re evenly combined.
06 -
Take about 1/4 cup of the mix, plop it onto your pan, and pat it into a 1/4-inch-thick round. Do the same with the rest.
07 -
Put the pan in the oven and bake for 15 to 20 minutes. Look for golden edges and firm shells.
08 -
Let them cool a bit before peeling off the parchment paper. Add your favorite taco toppings and munch away.
# Notes:
01 -
They're a great low-carb swap for regular tortillas.
02 -
Getting out all the water from the cauliflower is key for crispy shells.
03 -
Leftover shells? Keep them in the fridge in a sealed container for up to 3 days.