Mole sauce, a jewel of Mexican cuisine, shines bright with veggies. These roasted cauliflower tacos with mole are just one more way to prove that. Ready and no time, delicious and just a new way to enjoy this beautiful sauce.
Roasted Cauliflower Tacos with Mole
-12 corn tortillas
-225g mole
-2 ½ cups chicken or vegetable stock
-3 cups cauliflower, chopped into small pieces
-2 cups carrots, chopped into small pieces
-Adobo Seasoning, to taste
-olive oil
-honey
-white onion, thinly sliced
-sesame seeds
1 Set the oven to 180C
2 Arrange the cauliflower and carrot pieces onto a baking tray and season with plenty of Adobo Seasoning. Drizzle some olive oil and a touch of honey. Mix until everything is evenly coated. Roast in the oven for 25 minutes or until the vegetables are cooked and start to brown. Set aside.
3 Prepare the mole by bringing 2 cups of stock to a boil and adding the mole. Stir until a silky sauce appears. Add more stock if needed to adjust the consistency. The sauce should be silky and creamy to drizzle over the veggies.
To Serve
1 Warm the corn tortillas and add plenty of roasted veggies. Drizzle mole sauce over them and garnish with thinly sliced onions and sesame seeds.
2 Optional garnishes are crumbled feta cheese, radishes, fresh coriander, cream, and sliced jalapenos.
Notes
- Adobo Seasoning is such a fantastic all-in-one Seasoning to have at home. The main ingredient is ancho chilli which is all about flavour with no spiciness at all. Aside from ancho powder, it has garlic powder, salt, pepper and more for a beautiful and light Mexican twist to your meals. Excellent with veggies!
- Adding a touch of honey to the roasted veggies is a lovely twist.
- You can use these or any other veggies you like. Optionally, you could use chickpeas, sweet potato or parsnip to name just a few. All of these are fantastic with mole.
- There are different types of mole that can be made this way. All of them are fantastic options, however, we used Mole Negro for this recipe which you can find here.
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