Cauliflower Tamales

Cauliflower tamales are a delicious low-carb twist on the traditional Mexican dish, featuring a flavorful cauliflower-based filling wrapped in tender corn husks. This baked version offers a healthier alternative without sacrificing taste, perfect for a satisfying meal.

Ingredients

• Cauliflower - 300 grams, riced
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 50 grams, finely chopped
• Red bell pepper - 50 grams, finely chopped
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Corn husks - 8 pieces, soaked in warm water
• Cheese (optional, for filling) - 50 grams, shredded

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onion is translucent.
3. Stir in the riced cauliflower, red bell pepper, cumin, chili powder, salt, and black pepper. Cook for about 5-7 minutes until the cauliflower is tender.
4. Remove from heat and mix in the chopped cilantro and cheese if using. Set aside to cool slightly.
5. Take a soaked corn husk and place about 2 tablespoons of the cauliflower mixture in the center. Fold the sides over the filling and then fold the bottom up to secure the tamale. Repeat with the remaining husks and filling.
6. Place the tamales upright in a baking dish. Add a little water to the bottom of the dish to create steam.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber and vitamins, promoting digestive health.

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