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 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.

Recipe Provided by @valerieazinge

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