Roasted Mole Cauliflower with Chickpeas

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 cause. 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 understand this the mole sauce could also be a pink flag for some as a result of at it’s root, it’s a fancy course of with 25+ components. Nonetheless, you may have choices right here. To begin, discover native Mexican grocers who may need home made mole paste on the market. That is greatest place to begin. If you happen to can’t discover any there, make a fast model from a recipe like this or this. Or in fact, in the event you’re in it to win it, make an genuine 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 pretty.

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: If you happen to don’t really feel like attempting your hand at mole, you may swap out sauces. I’d suggest 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 1/2 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 chopping board and add lemon zest and garlic. Chop till all the things is well-combined and minced finely.
  • As soon as the cauliflower is tender, take away from the oven and stir within the chickpeas (non-obligatory), pepitas, cilantro, and lemon juice. Style and alter the salt/lemon juice and desired. Serve heat or chilly.


Ideas + Tips: As talked about, search for home made mole at an area Mexican grocery retailer. If you happen to can’t discover any there, make a fast model from a recipe like this or this. Or in fact, in the event you’re in it to win it, make an genuine batch.

Expend leftover components: cauliflower, pepitas, cilantro


  • Serving Dimension: 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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