Cauliflower tacos

Ingredients:

“Tortilla”:

1 medium head of cauliflower (about 3 cups) 

1 cup shredded mozzarella 

1 egg white

Filling:

4 oz (cooked) Lean ground beef or ground turkey 

1 cup low fat mexican cheese blend

You can add up to 2 oz of tomatoes if you like, but decrease cauliflower by equal amount

Up to 2 tsp low fat sour cream (no more than 1g carbs/serving)

salt and pepper

1/2 tsp onion powder 1/2 tsp oregano 1 tsp cumin 1 tsp chili powder 1 tsp garlic powder

Makes 2 servings of 3 tacos each

Instructions:

Preheat oven to 450 degrees. 

Make tortillas first so they have a chance to cool. Cut and chop (preferably in food processor) cauliflower until it is a fine texture. Mix in 1 cup of cheese and egg white. 

Place spoonfuls of mixture onto a large pan with parchment paper. I found that it is easiest to make 6 small crusts but flattening out the dough with your hand until it is a very thin circle. Make this as thin as you can. Any extra thickness may result in a mushy middle and longer baking time. Making small crusts also will make them easier to flip.

Once formed, bake for 10-12 minutes. Check to see if the crust is starting to get crispy. If not, it will fall apart when you flip it. Add time if needed to get crisp.

Flip crust to get crisp on both sides. Bake for another 5 minutes. Remove from oven and set aside to cool.

Brown beef or turkey in a pan. Add seasoning and mix together. Once browned, fold tortillas into a taco shape, with cut parchment paper on outside of each taco (leave opening at the top). Stack your individual tacos horizontally in a loaf pan, so the pan holds the tacos up and in place. Add in filling.

Place back in oven for about 7 minutes or until cheese is melted.

Remove from oven, distribute up to 2 tsp of sour cream over the 6 tacos. Enjoy!