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: 1.5 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, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

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