Cauliflower Tamale

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INGREDIENTS

8 cups cauliflower florets (28 ounces)

1.5 cups almond flour

½ cup coconut flour

2 teaspoon Xanthan Gum

1 tablespoon baking powder

1/2 teaspoon sea salt

3 tablespoons butter

3 tablespoons avocado oil

~1-1.5 cups chicken stock

¼ red onion

½ pack Santa Oja

½ pack Epazote

½ pack avocado leaf

1 pack corn husks

METHOD

1. Thaw cauliflower and squeeze out any and all excess water. Puree in food processor until totally homogenous.

2. Grind onion with enough stock to make paste

3. Toast leaves gently and grind to powder

4. Melt butter and frozen stock, respectively

5. Mix masa with ground leaves with 

6. Mix oil, butter, corn, onion and stick together 

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