This is, by far, my most FAVORITE use of either cauliflower or zucchini dough for making Mexican foods… and these are induction-friendly.
You know those taco shells you buy from the store which are not only CORN (snort), but they’re usually brittle and break in half as soon as your luscious reader teeth make contact with them.
I say to you, on this Cinco de Mayo, don’t you deserve a crisp, yet pliable taco shell? A taco shell which holds what you stuff into it and still has the crisper delivery? If so, follow me, and I will deliver unto you taco beauty.
1 large zucchini, shredded
2 cups cheese
Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 cups cheese
Store on rack until crisp and then in an open container to prevent moisture.
Zucchini shells (2 shells per serving)
Net Carbohydrates: 1
Cauliflower shells (Per 2 shells, 1/6 of recipe)
Net Carbohydrates: 2.5