Huevos Divorciados with Handmade Cauliflower Tortillas and Dual Salsas

Ingredients

• 4 cups Cauliflower, riced
• 10 units Eggs, large
• 6 units Tomatillos, husked
• 3 units Roma tomatoes
• 3 units Serrano peppers
• 4 units Garlic cloves
• 0.5 cup Cilantro, fresh
• 1 unit Onion, white
• 0.25 cup Coconut flour
• 4 tablespoons Avocado oil
• 1 teaspoon Cumin, ground
• 2 teaspoons Salt

Instructions

1. 1

   Steam 3 cups of riced cauliflower until very soft. Squeeze out all moisture using a cheesecloth. Mix with 2 beaten eggs, coconut flour, and salt. Form into 8 small balls and press between parchment paper to create tortillas. Sear in a dry skillet for 3 minutes per side until golden.

2. 2

   For the Salsa Verde: Boil tomatillos, 1 serrano, and 1 garlic clove for 10 minutes. Blend with cilantro and salt until smooth. Simmer in a saucepan for 10 minutes to thicken.

3. 3

   For the Salsa Roja: Roast tomatoes, 2 serranos, and 2 garlic cloves under a broiler until charred. Blend with half an onion and salt. Simmer in a separate saucepan for 10 minutes.

4. 4

   For the Refried Cauliflower 'Wall': Sauté the remaining 1 cup of riced cauliflower with diced onion and cumin in oil until browned and tender. Mash with a fork to a paste-like consistency.

5. 5

   Fry the remaining 8 eggs sunny-side up in avocado oil.

6. 6

   To assemble: Place two cauliflower tortillas on each plate. Place one fried egg on each tortilla. Spread a line of refried cauliflower between the eggs. Cover one egg with salsa verde and the other with salsa roja. Serve immediately.