CAULIFLOWER TACO SHELL BOWL! Best decision I made today was to have my taco bowl and EAT IT too! For Taco Tuesday 🌮 I made a bowl using a similar recipe to my cauliflower pizza crust, and I shaped it into a bowl and made a bowl! Filled it up with all the taco goods: arugula, red cabbage, roasted mini peppers, roasted mushrooms, tomato, roasted jalapeños, avocado, red onion and chipotle roasted chicken. Topped with my dairy-free chipotle yogurt sauce (on the blog and in my IG feed). Tip: make extra sauce so you can dip the “bowl” pieces in it when you eat the inside! Happy Tuesday Loves!
- About 1/3 of a head of cauliflower
- 2 tablespoons coconut flour
- 3 egg whites
- Seasoning of choice (I used Himalayan salt, pepper, cilantro and some chipotle powder)
Preheat oven to 375. Process cauliflower in the food processor until fine. Squeeze out all liquid using Ellie’s Best Nut Milk bag or cheesecloth. Be sure as much liquid is removed as possible. Mix together with the rest of ingredients (best to use your hands here) and form a ball of dough. Line an oven-safe bowl with parchment paper, and form the dough into the bowl shape, evenly distributing it so the thickness is even all around. Bake for about 15 minutes until firm. Remove, cool and fill it up!!