Cauliflower-Spinach Taco Shells Directions:
- 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.
- Microwave the riced cauliflower in a covered dish for 4-5 minutes or until soft. Once done, let it cool enough to handle.
- Place the cooked cauliflower in a clean kitchen towel and wring out as much moisture as you possibly can—this is key for crispy taco shells!
- In a large mixing bowl, combine the drained cauliflower, chopped spinach, eggs, Parmesan, garlic powder, salt, and pepper. Mix well to form a "dough."
- Divide the mixture into 6 equal portions on the baking sheet. Flatten each portion into a thin, round shape resembling a traditional taco shell.
- Bake for 15-20 minutes until they start to turn golden and the edges crisp up.
- Carefully peel the shells off the parchment and let them cool on a wire rack to maintain their crispness.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- 1 medium head of cauliflower: 0 points
- 2 cups of fresh spinach: 0 points
- 2 large eggs: 0 points
- 1/2 cup grated Parmesan cheese: 8 points
- 1 teaspoon garlic powder: 0 points
- Salt and pepper: 0 points
- Cooking spray or oil: 1 point
Total Points: 9
Servings: 6
Points Per Serving: 1.5
Nutrition Information:
Calories: 65
Fat: 4g
Protein: 4g
Carbohydrates: 4g
Sugar: 1g
Sodium: 210mg
I await your comments! Enjoy!
