Cauliflower Spinach Shells (Print Version)

# Ingredients:

→ Cauliflower Spinach Taco Shells

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
06 - 1/4 teaspoon black pepper
07 - 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 in a food processor until fine. Microwave for 5 minutes, then cool slightly.
03 - Transfer cooked cauliflower to a clean kitchen towel and squeeze out as much liquid as possible.
04 - In a large bowl, mix cauliflower, spinach, eggs, mozzarella, salt, pepper, and garlic powder until well combined.
05 - Scoop 1/4 cup of mixture onto the baking sheet and shape into circles, about 1/4 inch thick. Repeat with remaining mixture.
06 - Bake for 15–20 minutes or until golden and firm. Cool slightly before removing. Serve with desired taco fillings.

# Notes:

01 - Add grated Parmesan for extra cheesy flavor.
02 - Kale can be used instead of spinach.
03 - Add chili powder or cumin for more spice.
04 - Store leftovers in the fridge up to 3 days.
05 - Let kids choose their own fillings to encourage healthy eating.

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