Roasted Mole Cauliflower with Chickpeas


Overhead shot of mole cauliflower on a sheet tray, tossed and roasted with mole sauce.

As with most recipes, essentially the most scrumptious ones come from pure happenstance and no matter I occur to have available. This mole cauliflower took place for 2 motive. An assistant who made a large quantity of mole and a last-minute potluck the place I wanted to carry a dish. I occur to have a head of cauliflower available, so I set to work.

I notice this the mole sauce could also be a purple flag for some as a result of at it’s root, it’s a posh course of with 25+ elements. Nevertheless, you’ve gotten choices right here. To begin, discover native Mexican grocers who might need do-it-yourself mole paste on the market. That is greatest place to begin. In the event you can’t discover any there, make a fast model from a recipe like this or this. Or after all, in the event you’re in it to win it, make an authentic batch.

Mole Cauliflower


Nuts: Pepitas a are a kitchen staple for me however you may not have them available. Look and see what nut/seed was used within the mole sauce and attempt to both match or praise that. Toasted almond slices or pecans could be beautiful.

Grain Bowl: Actually the one factor lacking, to make this a dinner, is grains. I might simply make a meal out of this cauliflower combine with the assistance of quinoa, farro, or millet.

Mole: In the event you don’t really feel like making an attempt your hand at mole, you might swap out sauces. I’d advocate roasting the cauliflower in a romesco sauce or a flavorful masala paste. The flavour on this dish is absolutely in no matter you roast the cauliflower in- don’t skip!



Excellent as a aspect salad or vegan lunch, this roasted mole cauliflower is filled with taste and simple to make.


four cups chopped cauliflower (roughly 1 medium warmth)

½ cup mole sauce

2 tablespoons olive oil

½ teaspoon sea salt

½ cup cilantro

Zest from 1 lemon

1 clove garlic

1 ½ cups (or 1 can) cooked chickpeas, drained and rinsed

¼ cup toasted pepitas

Juice from half lemon

Salt, to style 


  • Warmth the oven to 425˚F. Mix the chopped cauliflower with the mole sauce, olive oil, and a pinch of salt. Roast, stirring sometimes, till the cauliflower is tender; 30 minutes or so.
  • Whereas the cauliflower is roasting, place the cilantro on a slicing board and add lemon zest and garlic. Chop till the whole lot is well-combined and minced finely.
  • As soon as the cauliflower is tender, take away from the oven and stir within the chickpeas (elective), pepitas, cilantro, and lemon juice. Style and regulate the salt/lemon juice and desired. Serve heat or chilly.


Ideas + Methods: As talked about, search for do-it-yourself mole at a neighborhood Mexican grocery retailer. In the event you can’t discover any there, make a fast model from a recipe like this or this. Or after all, in the event you’re in it to win it, make an authentic batch.

Burn up leftover elements: cauliflower, pepitas, cilantro


  • Serving Measurement: 1/four of the combination
  • Energy: 245
  • Sugar: 7.1
  • Sodium: 588
  • Fats: 12.9
  • Saturated Fats: 2
  • Carbohydrates: 25.6
  • Fiber: 7.9
  • Protein: 10.5
  • Ldl cholesterol: zero

Key phrases: mole cauliflower, roasted cauliflower

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