Pan Roasted Mole Cauliflower

Snacks & Starters

A Recipe by El Popular

Kick Boring in the Florets. Oh so Keto, and oh so good, this Pan Roasted Mole Cauliflower will get you out of that Keto/low carb recipe funk you might be in. Our Mole adds a sweet, rich, and slightly spicy kick to any dish, and it elevates the meaty texture of cauliflower to heavenly levels.

Let’s Get Started

  • Prep Time: 15 mins
  • Cook Time: 3 mins
  • Makes: 4 servings

Ingredients

  • 1 jar El Popular Mole Paste (8 oz) or Powder (4 oz)

  • 2-4 cups chicken or vegetable broth

  • 1 whole cauliflower head (2 lbs)

  • 1 tbsp olive oil

  • Salt and pepper to taste

Directions

  • Preheat oven to 375 °F. Place your oven rack on the middle hung.

  • In large pot, over medium heat, combine EL POPULAR Mole paste or powder and chicken broth. Add broth slowly, while stirring, until you reach your desired consistency. Cook 3-4 min or until mixture is smooth. Remove from heat.

  • Trim leaves at the base of the cauliflower head. Remove the stem and tough core, but be sure to keep the head intact. Rinse and pat dry.

  • Drizzle oil over the top of the head. Then, take spoonfuls of the Mole sauce and drizzle liberally until head is covered.

  • Place the head florets-side up on a cast iron skillet (or baking sheet), and cover tightly with foil. Place in oven and cook for 30 min.

  • Then, remove foil and roast for an additional 1 hr until outside of head is crispy and inside is tender.

  • Serve as a meal or as a delicious side dish!

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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