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.
- 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
- Preheat oven to 425°
- Combine all the dry ingredients and mix into the oil
- Pour over cauliflower and sweet potato in a large bowl and stir until the vegetables are coated
- Spread evenly in a large roasting pan or cooking sheet lined with tin foil
- 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!