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.

Variations & Tips
– For a cheesy twist, mix in 1/2 cup of your favorite shredded cheese. Cheddar works great!
– Add a pinch of cumin, paprika, or chili powder to the dough for an extra kick of flavor.
– If you’re short on time, use pre-riced cauliflower found in the freezer section of your grocery store.
– No microwave? Steam the riced cauliflower on the stovetop until tender.
– To keep the shells warm and pliable, cover them with a clean kitchen towel after baking while you prep your fillings.

Who knew that cauliflower and spinach could be such game changers in the taco department? Give these taco shells a try – your taste buds and waistline will thank you!