Tacos are a staple in everyone’s life. Speciality dietary needs should not stop us from our favorite aspects of the best dishes in life. Try out these soft shell paleo ground beef tacos for a satisfying take on low carb soft tacos. These can also be used for mini pizzas!
Pre heat your oven to 425 degrees F.
Rice your head of cauliflower in the food processor with salt. If you buy it pre riced, you may want to run it through 1-2 pulses of your food processor to make it slightly finer. Do NOT buy frozen cauliflower.
Line a bowl with cheesecloth and add your cauliflower on top. Let it sit for about 10 minutes or until it begins to sweat.
Squeeze the cauliflower to get as much moisture out as you possible can.
Put it back in your dry bowl with egg, cream cheese, almond flour and spices.
VERY IMPORTANT: do not add salt to the mixture because then it will become soggy and taste too sulfur-y. It will not hold up in the fridge this way.
Line a baking sheet with parchment and begin spreading out the mixture into small rounds, make sure to press each one and shape the edges. If you do not compact the cauliflower together, it will be flimsy and not hold your taco and it will not be formed enough to hold as soft tacos.
Bake for 10-15 minutes or until firm and edges begin to brown. Make sure the majority of them are still a pale color or else they will be too firm to hold as tacos. If you plan to use this for mini pizzas, make sure to wait until they are a light golden brown.
Let them cool completely before storing or else they will become soggy. Do not store all of them together in one large container or else the ones on the bottom may become soggy. I store them in a few small lunch bags with a paper towel in each, laying them flat in the fridge.