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

Roasted Mole Cauliflower (with or without chickpeas)

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: side dish
  • Method: oven


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.

Use up leftover ingredients: cauliflower, pepitas, cilantro


  • 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