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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.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 245 kcal
Course:
Side Dish
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.
Cup of Yum
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 Information
Serving
1/4 of the mixture
Calories
245kcal
(12%)
Carbohydrates
25.6g
(9%)
Protein
10.5g
(21%)
Fat
12.9g
(20%)
Saturated Fat
2g
(10%)
Sodium
588mg
(25%)
Fiber
7.9g
(32%)
Sugar
7.1g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245
% Daily Value*
| Serving | 1/4 of the mixture | |
| Calories | 245kcal | 12% |
| Carbohydrates | 25.6g | 9% |
| Protein | 10.5g | 21% |
| Fat | 12.9g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 588mg | 25% |
| Fiber | 7.9g | 32% |
| Sugar | 7.1g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.