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Mole Roasted Cauliflower and Sweet Potatoes

Continuing the countdown to Cinco de Mayo, I had Gazpacho on my mind for today. It’s one of my favorite dishes, very refreshing and satisfying, but you really want something paired with it to make a full dinner.

There was a half head of cauliflower in my fridge that needed using, so I went on a recipe hunt and was happy to find this mole cauliflower recipe shared in 2010 by The Kitchen Operas (which was adapted from one shared by Gluten-Free Girl in 2005…so my evolution is at least the third generation). True mole is very labor intensive to make, so I’m excited to have a quick version of that wonderful flavor profile to whip up any night of the week.

Mole Roasted Cauliflower and Sweet Potato Ingredients

Ingredients

  • Half head of cauliflower, cut into medium florets
  • 1 medium sweet potato, cut into medium chunks
  • 1 tbsp cacao powder
  • 1 tbsp smoked paprika
  • 1 tbsp red pepper flakes
  • 1 tbsp sesame seeds
  • .5 tsp sea salt or garlic salt (I used Libertine’s Dynamic Duo)
  • .25 cups grape seed oil

Instructions

  1. Preheat oven to 425°
  2. Combine all the dry ingredients and mix into the oil
  3. Pour over cauliflower and sweet potato in a large bowl and stir until the vegetables are coated
  4. Spread evenly in a large roasting pan or cooking sheet lined with tin foil
  5. Roast for 20 to 30 minutes, flipping at least once, until they are cooked to your liking

Note on the spiciness: I would call the heat level on this “medium-hot” so adjust the red pepper flakes to your preference – although the gazpacho was the perfect balance for this little kick this had.

If you pick up this recipe and move it forward again, please let me know!

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