Name: Roasted Mole Cauliflower with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups chopped cauliflower ((roughly 1 medium head)); ½ cup mole sauce; 2 tablespoons olive oil; 1 teaspoon sea salt; 1 cup cilantro ((chopped)); 1 lemon zest ((from 1 lemon)); 1 clove garlic ((minced)); 1 ½ cups cooked chickpeas ((drained and rinsed)); ½ cup toasted pepitas; ½ lemon juice ((from ½ lemon)); to taste salt

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Looking for a dish that’s not only delicious but also packed with flavor and nutrients? Say hello to Roasted Mole Cauliflower with Chickpeas. This vibrant dish combines the earthy, nutty flavors of mole sauce with the wholesome goodness of roasted cauliflower and protein-rich chickpeas. Perfect for a weeknight dinner or a hearty side dish, this recipe is sure to impress family and friends alike. Plus, it’s easy to make and uses simple ingredients that you might already have in your pantry. Ready to dive in?

Reasons to Love Roasted Mole Cauliflower with Chickpeas

There are countless reasons to adore this dish, but here are a few that stand out:

Flavor Explosion: The combination of mole sauce and roasted cauliflower creates a complex flavor profile that is both comforting and exciting.
Nutritious: Packed with fiber, vitamins, and minerals, this dish is as good for your body as it is for your taste buds.
Versatile: Serve it as a main course or a side dish. It pairs wonderfully with grains like quinoa or rice.
Easy to Prepare: With minimal prep and cook time, this recipe fits perfectly into a busy lifestyle.

What Goes Into Roasted Mole Cauliflower with Chickpeas

To create this delightful dish, you will need the following ingredients:

4 cups chopped cauliflower (roughly 1 medium head)
½ cup mole sauce
2 tablespoons olive oil
1 teaspoon sea salt
1 cup cilantro, chopped
Zest from 1 lemon
1 clove garlic, minced
1 ½ cups or 1 can cooked chickpeas, drained and rinsed
½ cup toasted pepitas
Juice from ½ lemon
Salt to taste

Tools & Equipment Needed

Having the right tools can make the cooking process smoother and more enjoyable. Here’s what you’ll need:

Large Baking Sheet: For roasting the cauliflower and chickpeas.
Mixing Bowl: To combine the ingredients before roasting.
Spatula: For tossing the cauliflower and chickpeas.
Measuring Cups and Spoons: To ensure accurate ingredient measurements.
Knife and Cutting Board: For chopping the vegetables and herbs.

From Start to Finish: Roasted Mole Cauliflower with Chickpeas

Follow these simple steps to create your Roasted Mole Cauliflower with Chickpeas masterpiece:

Step 1: Preheat Your Oven

Preheat your oven to 425°F (220°C). A hot oven helps to achieve that perfect roasted flavor.

Step 2: Prepare the Cauliflower

Chop the cauliflower into bite-sized florets. Make sure they’re roughly the same size for even cooking.

Step 3: Mix Ingredients

In a large mixing bowl, combine the chopped cauliflower, mole sauce, olive oil, sea salt, minced garlic, and chickpeas. Toss everything together until the cauliflower and chickpeas are well coated.

Step 4: Roast the Mixture

Spread the cauliflower and chickpea mixture evenly on a large baking sheet. Make sure the pieces are not overcrowded to allow for even roasting. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown.

Step 5: Add Fresh Ingredients

Once roasted, remove the baking sheet from the oven. Immediately toss the mixture with chopped cilantro, lemon zest, and lemon juice. Adjust the salt to taste.

Step 6: Serve

Transfer the roasted mole cauliflower and chickpeas to a serving dish. Top with toasted pepitas for a delightful crunch. Enjoy warm!

Warm & Cool Weather Spins

This dish is incredibly versatile and can be adapted for different weather conditions:

Warm Weather: Serve it chilled as a salad topping with fresh greens and a light dressing.
Cool Weather: Pair it with a warm grain bowl or alongside a hearty soup for a comforting meal.

Cook’s Notes

Feel free to adjust the amount of mole sauce based on your spice preference; some brands can be quite spicy!
For a vegan twist, ensure your mole sauce is plant-based.
Chickpeas can be swapped for other beans or legumes if desired.
Experiment with different herbs, such as parsley or mint, for varied flavor profiles.

Make-Ahead & Storage

This dish is perfect for meal prep! You can roast the cauliflower and chickpeas ahead of time and store them in the refrigerator for up to three days. Just make sure to add the fresh ingredients right before serving. If you want to keep it longer, consider freezing the roasted mixture for up to one month. Just thaw and reheat when you’re ready to enjoy!

Common Qs About Roasted Mole Cauliflower with Chickpeas

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower. Just make sure to thaw and drain any excess moisture before mixing with the other ingredients.

What can I substitute for mole sauce?

If mole sauce is not available, you can use a combination of cocoa powder, chili powder, and a bit of tomato sauce to mimic the flavor.

How spicy is this dish?

The spice level depends on the mole sauce you use. Taste it first, and adjust the amount to suit your spice tolerance.

Can I add other vegetables?

Absolutely! Bell peppers, zucchini, or sweet potatoes would be great additions to this dish.

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Final Bite

The Roasted Mole Cauliflower with Chickpeas is a dish that will become a staple in your kitchen. With its ease of preparation, delightful flavors, and generous servings of nutrients, it’s a recipe you’ll want to return to time and time again. Whether you’re enjoying it solo or sharing it with loved ones, this dish is sure to bring joy to your table. So gather your ingredients, preheat that oven, and get ready to savor every bite!

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