per 1 serving size (Recipe makes 5 servings)
Amount Per Serving
Calories from Fat 17
% Daily Values*
Total Fat 1.85
Saturated Fat 0.61
Polyunsaturated Fat 0.04
Monounsaturated Fat 0.01
Total Carbohydrate 2.57
Dietary Fiber 1.04
Vitamin A 3.60%
Vitamin C 32.00%
* Nutritional Values are estimated and may vary
Gluten free, paleo, and flour free!
Preheat oven to 350Â°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 donâ€™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.