Cauliflower Mole Tacos
Bursting with flavor, crispy roasted cauliflower gets tossed in a smoky, tangy version of molé sauce in these vegetarian tacos.
Appetizer/Shareable
Main Course
Gluten free
Ingredients per serving
Prepare the Roasted Cauliflower
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Cauliflower florets 950.0 g
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Salt and pepper to taste
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Olive oil, as needed
Prepare the Molé Sauce
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Dried guajillo chilies 2.0 each
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Tomatoes 175.0 g
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Garlic cloves 3.0 each
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Spanish onion, cut in large pieces 0.25 each
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Cinnamon powder 1.5 g
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Cumin, ground 1.5 g
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Toasted sesame seed 6.0 g
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Unsweetened chocolate 60.0 g
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Lime juice, freshly squeezed 1.0 each
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Apple cider vinegar 15.0 ml
Finish the Dish
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Corn tortillas 20.0 each
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Cotija cheese, crumbled 125.0 g
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Pickled Red Onion 160.0 g
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Limes, cut into wedges, for garnish 3.0 each
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Cilantro leaves 8.0 g
Preparation
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Prepare the Roasted Cauliflower
- Toss the cauliflower florets with olive oil, salt and pepper. Roast at 200˚C until browned and beginning to char, about 15 minutes. Set aside.
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Prepare the Molé Sauce
- Char the guajillo chiles in a cast iron pan until browned, but not blackened. Remove from heat and remove the stems and seeds. Soak the chiles in 250 ml warm water.
- Meanwhile, in the same cast iron pan, char the tomatoes, garlic and onion.
- Remove the chiles from the water, and include this water to prepare the Knorr®Brown Gravy according to package directions.
- Puree the brown gravy with all ingredients and season to taste.
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Finish the Dish
- Warm the tortillas over a grill or open flame.
- Toss the cauliflower with enough mole sauce to coat.
- Build each taco with cauliflower, cotija cheese, pickled red onion and cilantro leaves. Serve with lime wedges.
