Cauliflower-Spinach Taco Shells Directions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the paper with cooking spray or a small amount of oil.
- Microwave the riced cauliflower in a covered dish for 4–5 minutes, or until soft. Let it cool until it's safe to handle.
- Transfer the cooked cauliflower to a clean kitchen towel and wring out as much moisture as possible—this is crucial for achieving crispy taco shells.
- In a large bowl, mix the drained cauliflower, chopped spinach, eggs, Parmesan cheese, garlic powder, salt, and pepper. Combine until a cohesive dough forms.
- Divide the mixture into 8 equal portions on the prepared baking sheet. Shape each portion into a thin, round shell.
- Bake for 15–20 minutes, or until the shells turn golden and their edges crisp up.
- Gently peel the shells off the parchment paper and allow them to cool on a wire rack to maintain their crispness.
WW Points Calculation:
- Cauliflower (4 cups): 0 points
- Spinach (2 cups): 0 points
- Eggs (2 large): 0 points
- Parmesan cheese (1/2 cup): 4 points
- Garlic powder (1 teaspoon): 0 points
- Cooking spray or oil (1 tsp): 1 point
Total Points: 5 points
Servings: 8
Per Serving: 0.63 points
Nutrition Information:
- Calories: 50 kcal
- Fat: 3 g
- Protein: 4 g
- Carbohydrates: 5 g
- Sugar: 1 g
- Sodium: 80 mg
I'm waiting for your comments! Enjoy!
