Perfect as a side salad or vegan lunch, this roasted mole cauliflower is full of flavor and easy to make.
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
- 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.
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.
- Serving Size: 1/4 of the mixture
- Calories: 245
- Sugar: 7.1
- Sodium: 588
- Fat: 12.9
- Saturated Fat: 2
- Carbohydrates: 25.6
- Fiber: 7.9
- Protein: 10.5
- Cholesterol: 0
Keywords: mole cauliflower, roasted cauliflower