I swear, if I turn my back for a second, poof! They’re vanished. Better keep some on the side.

I swear, if I turn my back for a second, poof! They’re vanished. Better keep some on the side.

Directions

1. 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.
2. Microwave the riced cauliflower in a covered dish for 4-5 minutes or until soft. Once done, let it cool enough to handle.
3. 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!
4. In a large mixing bowl, combine the drained cauliflower, chopped spinach, eggs, Parmesan, garlic powder, salt, and pepper. Mix well to form a “dough.”
5. Divide the mixture into 8 equal portions on the baking sheet. Flatten each portion into a thin, round shape resembling a traditional taco shell.
6. Bake for 15-20 minutes until they start to turn golden and the edges crisp up.
7. Carefully peel the shells off the parchment and let them cool on a wire rack to maintain their crispness.

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