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.
