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Gluten Free, Recipes

Gluten Free Taco Shells by Emily Fowler

January 8, 2015

Cauliflower Power (It’s amazing what it can do!) 

One of our family’s favorite dinners is tacos. We usually buy uncooked shells that we fry up right before the meal, but this last time I decided to try something different. My mom found this recipe the other day, and thought that it would be a more healthy, gluten free option for taco shells. These have no flour in them, they are made with cauliflower. Making these is a bit time consuming, but if you are on a gluten free diet, the results are worth it. My brother even enjoys covering his in cinnamon and honey for his dessert! For the dough you have to puree the cauliflower in some kind of blender. I used my mom’s Nutria Bullet, and was pleased with the results. The only tip I’ve found is that to get it pureed you have to use small amounts of cauliflower, and blend each batch about 3 times. You’d think that these shells wouldn’t end up staying together, but you’ll be surprised!

 

                                                                                                Ingredients

1 head of cauliflower, cut into small pieces (one head makes about 8 shells)

4 eggs

½ tsp. curry powder

¼ tsp. salt

 

  1. Preheat oven to 375 and blend cauliflower sections. The key is to get the substance a bit like baby food, but it is completely OK to have some chunks.
  2. After you have your cauliflower and ingredients mixed in a bowl, grab a cookie sheet (with sides) and cover with parchment paper.
  3. Next, spoon your puree onto the parchment paper into about 6-8 inch diameter circles. Place them into the oven and bake for about 17 min.
  4. Take shells off the pan and place on a cooling rack. After they have cooled, serve and enjoy!