I swear, if I turn my back for a second, poof! They’re vanished. Better keep some on the side.

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or oil to prevent sticking.
2. Rice the Cauliflower: Break the cauliflower into florets and pulse them in a food processor until they resemble rice grains. You can also use pre-riced cauliflower.
3. Cook the Cauliflower: Microwave the riced cauliflower in a covered dish for 4-5 minutes until soft. Let it cool enough to handle.
4. Drain the Cauliflower: Place the cooked cauliflower in a clean kitchen towel and wring out as much moisture as possible. This step is crucial for achieving crispy taco shells.
5. Mix Ingredients: In a large mixing bowl, combine the drained cauliflower, chopped spinach, eggs, Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly to form a dough-like consistency.
6. Form the Shells: Divide the mixture into 8 equal portions on the prepared baking sheet. Flatten each portion into a thin, round shape, resembling a traditional taco shell.
7. Bake: Bake the shells for 15-20 minutes until they start to turn golden and the edges crisp up.
8. Cool: Carefully peel the shells off the parchment paper and let them cool on a wire rack to maintain their crispness.

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