Low-carb stuffed tamal casserole
- 1 1 large cauliflower
- 4 4 garlic clove, peeledgarlic cloves, peeled
- 1⁄3 cup 75 ml lard
- 2 tsp 2 tsp ground cumin
- 2 tsp 2 tsp dried oregano
- 2 tsp 2 tsp fine salt
- 2 tsp 2 tsp onion powder
- 1 tsp 1 tsp ground black pepper
- 2 tbsp 2 tbsp (15 g) ground psyllium husk powder or golden flax meal
- 2 2 large egglarge eggs
- 15 oz. 425 g pork shoulder made into pulled pork, fully cooked (see notes)
- Preheat the oven to 350°F (175°C).
- Cut cauliflower into small florets. Add to the bowl of a food processor with the garlic cloves, in batches. Pulse to create a fine rice, almost paste like consistency with the cauliflower.
- Transfer the cauliflower mix to a large bowl and mix the fat, the seasonings and the psyllium husk until well combined. Add in the eggs and mix thoroughly.
- Use a 6-cup glass baking dish and add half of the cauliflower dough to it. Use a spatula to spread it out and flatten to the bottom of the dish.
- Add the pulled pork and distribute in one, even, layer. Top with the remaining cauliflower dough, and spread it out evenly.
- Bake for 40 minutes or until golden brown. Remove from the oven, and cut into pieces. Serve hot!
This recipe calls for ready-made pulled pork (ideally leftovers), but of course you can prepare that separately beforehand. It will take some extra effort and time, so first take a look at our pulled pork recipe and when the pork is ready, return to this recipe to assemble the stuffed tamal casserole.
Lechón Asado is the ideal pork for this. A Cuban recipe made with a citrus and herb marinade, but you can use any type of pulled pork you like!
Storing the dish
This dish stores well. Wrap tightly and store in the fridge up to 4 days.