When I first heard that I wasn’t going to be able to eat corn, my heart sank. Not because I was going to miss grilled corn on the cob….. ok now that I mention it I miss that too. What struck me first was the corn tortillas. I could handle not eating the wheat tortillas before all this as my fall back was corn. No panic. Just tortilla diversity. But with the corn gone, I thought my days of eating Mexican food were over. You can’t make a taco without the tortilla! OK, yes you can. They’re called lettuce wraps. That’s in a future recipe and post. Can I get back to my corn woes please?!
So in doing some research, I found these little beauties (I also discovered you can make a pizza crust with cauliflower. Think same recipe but bigger mold). The simplicity was mind blowing! And it worked. It really really worked. Keep in mind though, that a soggy taco topping is going to tear through these babies like a 5 lbs of potatoes in a wet paper bag. Yeah, messy. All the same, my beloved tacos were back! So how do we put these things together so we can get back to enjoying tacos as quickly as possible. Easy Peasy.
Grab your food processor, a head of cauliflower, a paring knife, and some Backstreet Boys, cuz we are getting busy! Cauliflower rice, ever heard of it? If you have, you’re half way to Tacoville, if you haven’t, just keep reading already and I’ll get to it. 🙂
To make the cauliflower rice, you just need to cut the cauliflower into the smaller florets or if you prefer just cut into chunks (after you wash it of course!!). Take these chunks and add to your food processor. I wouldn’t go over the half full mark. Pulse the florets until it all looks the size of small rice. Yup, that’s it. Cauliflower riced.
Now follow the recipe below and mix in those ingredients! I like to add almond flour to mine as I like the nutty flavour it lends to the shells. Once mixed, it’s time to form into the shells. Now you don’t have to use a ring mold, but if you have one, it helps. I have a 6″ spring form pan that I use (image below) and it works well. You can also just form them by hand. They don’t have to be perfectly round. Nobody here is judging. Now press these things. I use a flat bottom glass, but you can also use your hands and knuckles. Press, press, press, well as that is part of the binding process. The heat, egg, and flour will do the rest.
Once the shells are formed and pressed, they are ready for the oven! Pop those babies in there, get your taco ingredients ready, pull out a corona or two, cut some lime wedges and throw on the Jimmy Buffet. Let’s head on into Margaritaville.Print
Cauliflower Taco Shells
These cauliflower taco shells are perfect for your mexican cravings!
- 2 cups cauliflower rice (see below)
- 1 egg (or 2 egg yolks if you can’t have whites) **Vegans sub 1-1/2 tbsp arrowroot flour
- 2 tbsp almond flour
- 1-1/2 tbsp tapioca starch
- cut florets off of 1 head of cauliflower.
- add to a food processor and pulse until ground finely (size of small rice).
- measure 2 cups.
- preheat oven to 400F.
- add all ingredients into a mixing bowl.
- mix thoroughly.
- place parchment paper on a baking sheet.
- portion cauliflower into taco size rounds (i use a 6 inch ring) on baking sheet.
- Press the taco shells with a flat object (I use a flat bottom rock glass). Press them hard into the round ring pan.
- put the baking sheet into the oven.
- bake until browning on top.
- flip and bake until bottom starts to brown.