Roasted Mole Cauliflower (with or without chickpeas)
Perfect as a side salad or vegan lunch, this roasted mole cauliflower is full of flavor and easy to make.
Servings 4 servings
Calories 245kcal
Ingredients
- 4 cups chopped cauliflower roughly 1 medium heat
- 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 taste
Instructions
- Heat the oven to 425˚F. Combine the chopped cauliflower with the mole sauce, olive oil, and a pinch of salt. Roast, stirring occasionally, until the cauliflower is tender; 30 minutes or so.
- While the cauliflower is roasting, place the cilantro on a cutting board and add lemon zest and garlic. Chop until everything is well-combined and minced finely.
- Once the cauliflower is tender, remove from the oven and stir in the chickpeas (optional), pepitas, cilantro, and lemon juice. Taste and adjust the salt/lemon juice and desired. Serve warm or cold.
Notes
Tips + Tricks: As mentioned, look for homemade mole at a local Mexican grocery store. If you can’t find any there, make a quick version from a recipe like this or this. Or of course, if you’re in it to win it, make an authentic batch.
Use up leftover ingredients: cauliflower, pepitas, cilantro
Nutrition
Serving: 1/4 of the mixture | Calories: 245kcal | Carbohydrates: 25.6g | Protein: 10.5g | Fat: 12.9g | Saturated Fat: 2g | Sodium: 588mg | Fiber: 7.9g | Sugar: 7.1g