Prepare the Roasted Cauliflower

  • Cauliflower florets 950.0 g
  • Salt and pepper to taste
  • Olive oil, as needed

Prepare the Molé Sauce

Finish the Dish

  • Corn tortillas 20.0 each
  • Cotija cheese, crumbled 125.0 g
  • Pickled Red Onion 160.0 g
  • Limes, cut into wedges, for garnish 3.0 each
  • Cilantro leaves 8.0 g
  1. 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.
  2. 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.
  3. 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.
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