tacoholic

These cauliflower taco shells are so easy to make, and a healthier option to classic store bought varieties. Personally, I don't care for cauliflower much. I tell Brandon that it smells too much like someone has passed gas for me to get interested in tasting it, but these are for sure the exception to my rule!

•  Preheat oven to 375 and line a baking tray with parchment paper.

• For these I actually rice the cauliflower slightly more fine than typical cauliflower rice. Put about ¾ a head of raw cauliflower into a food processor or powerful blender, cut up with most of the stem removed, and pulse until you get a texture slightly finer than rice. (Once it’s riced, measure it to make sure you have 2 cups packed.) You can also cheat, and buy a bag of riced cauliflower from Trader Joe's, and pulse it a few extra times. That's typically what I do!

• Place in a bowl and microwave for 2 minutes, stir, then another two minutes, stir again then place in a dish towel or nut milk bag 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.) I hate this part, and make Brandon do it. But you truly do not want water in the mix or it will be too soggy.

• Add salt + pepper to taste, along with either 2 eggs or an egg substitute like soaked, finely ground flax seeds​, etc

• Place in the oven for 10 minutes then carefully peel them off the parchment, flip them and place back in the oven for 5-7 more minutes.

• Once they’re done place them on a wire rack to cool slightly.

• ​Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. 

Delicious!!

In Gratitude,

Trish