Cauliflower Taco Shells
- Number of Servings: 8
Ingredients
1 Med. Head Cauliflower4 egg whites, beaten
1.Preheat oven to 375 degrees and line a baking tray with parchment paper.
2.For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss in a head of cauliflower (cut up) and most of the stem removed, and pulse until you get a texture slightly finer than rice.
3.Place riced cauliflower in bowl and microwave for 2.50 minutes and stir, then another 2.50 minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4.Place drained cauliflower back in bowl and add four egg whites, salt and pepper and mix until well combined.
5.As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6-8 small fairly flat circles.
6.Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7.Once they’re done place them on a wire rack to cool slightly.
8.Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste.
Serving Size: Makes about 8 tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREY_25_99.
2.For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss in a head of cauliflower (cut up) and most of the stem removed, and pulse until you get a texture slightly finer than rice.
3.Place riced cauliflower in bowl and microwave for 2.50 minutes and stir, then another 2.50 minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4.Place drained cauliflower back in bowl and add four egg whites, salt and pepper and mix until well combined.
5.As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6-8 small fairly flat circles.
6.Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7.Once they’re done place them on a wire rack to cool slightly.
8.Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste.
Serving Size: Makes about 8 tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREY_25_99.
Nutritional Info Amount Per Serving
- Calories: 26.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 49.1 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.8 g
- Protein: 3.2 g
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