Cauliflower Taco Shells

A healthy Cinco De Mayo option.


  • One head of cauliflower but you will only use 1 cup cooked and grated (2 Greens)
  • 6 tbsp egg beaters (subtract 1 once of lean from your whatever lean you use or 1/8 Lean)
  • 2 tsp low sodium taco seasoning (3 Condiments)
  • 4 oz lean 93% ground beef, cooked (7/8 Lean)
  • 1/2 cup shredded lettuce (1/2 Green)
  • 1/4 cup chopped tomato (1/2 Green)


  1. Preheat oven to 375 degrees.
  2. Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture.
  3. Microwave the cauliflower for 5 minutes, stirring a little halfway through or move the grated cauliflower to a pan and add 1/4 cup of water.
  4. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning. Keep in mind that you will have a bit more water to squeeze out.
  5. Place the now-cooked cauliflower in a kitchen towel, that is on top of a sieve, on a bowl. Make sure to drain as much excess water as possible. There is surprisingly A LOT of water in cauliflower.** Measure out 1 cup of cooked cauliflower.
  6. Mix the drained cauliflower and egg beaters until smooth.
  7. Place the mixture on a baking sheet into two circles at about 1/4” thick.
  8. Bake for 10 minutes. Flip. Bake for another 5-7 minutes (I baked for another 10 minutes). This is important to dry out the tortilla.
  9. Move the tortillas to cooling rack to cool, so the bottom does not become soggy.
  10. Make meat by browning the ground beef. Drain excess fat. Measure out 4 oz using a food scale. Reserve the rest for later use.
  11. Add 2 tsp of taco seasoning with about 2 tbsp of water. Let simmer for a few minutes.
  12. Serve on cauliflower shells and top with lettuce and tomatoes.

YIELDS: 1 Serving

PER SERVING: 1 Lean, 3 Greens and 3 Condiments (No healthy Fats needed)

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