Cauliflower Chive Taco Shells (Paleo, and Flour Free)
- U Serves 5 People
- P Prep: 00:15
- P Cook: 00:10
Nutritional Facts
per 1 serving size (Recipe makes 5 servings)
Amount Per Serving
Calories 38
Calories from Fat 17
% Daily Values*
Total Fat 1.85
2.85%
Saturated Fat 0.61
3.05%
Polyunsaturated Fat 0.04
Monounsaturated Fat 0.01
Cholesterol 86.00
28.67%
Sodium 38.00
1.58%
Potassium 124.80
Total Carbohydrate 2.57
0.86%
Dietary Fiber 1.04
4.16%
Sugars 0.98
Protein 3.23
Vitamin A 3.60%
Vitamin C 32.00%
Calcium 1.60%
Iron 2.40%
* Nutritional Values are estimated and may vary
³ Description
Gluten free, paleo, and flour free!
² Ingredients
- 1 cup Cauliflower
- 1 tbsp chopped Chives
- 1 serving (serving = 1 egg) Great Value Organic Cage Free Fresh Brown Eggs
q Directions
For tacos:
Preheat oven to 350°F.
To make cauliflower rice, place 3/4 of a cauliflower head into small pieces and place in a food processor (without the stem). Puree in food processor until a rice texture forms.
Place cauliflower rice in a large bowl and microwave for 2 minutes. When ready, stir cauliflower and place back in the microwave for another 2 minutes.
Place cauliflower in a 3 layered paper towel sheet to squeeze out the excess moisture, this step is important because you don’t want a runny batter.
Place drained cauliflower back in the bowl and add in eggs, and chives. Mix until a semi thick batter forms.
Line a baking sheet with parchment paper and spoon in mixture to create 5 mini flat circles.
Bake for 19 minutes, flipping sides half way through.
When ready, remove tacos from the oven and transfer to a skillet over medium heat. Fry both sides for about 1 minute to give it a crispier texture.
When ready, enjoy with pan seared seafood of choice.
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