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Veg Mole Cauliflower Tacos

Mole Cauliflower Tacos blend the rich, complex flavors of traditional Mexican mole with the versatility of cauliflower, creating a unique and delightful vegetarian taco option. These tacos are perfect for anyone looking to enjoy a deep, savory dish with a plant-based twist.

Veg Mole Cauliflower Tacos


For the Roasted Cauliflower:
• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
For the Mole Rojo Sauce:
• 2 dried ancho chilies
• 2 dried guajillo chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup tomato paste
• 2 cups vegetable broth
• 2 tablespoons almond butter or peanut butter
• 1 ounce dark chocolate, chopped
• 1 tablespoon maple syrup or agave nectar
• Salt and pepper to taste
For the Tacos:
• Corn or flour tortillas (use gluten-free if needed)
• 2 cups shredded cabbage (red or green, or a mix)
• 1 avocado, sliced
• 4 radishes, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges (for serving)


1. Prepare the Roasted Cauliflower:
◦ Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
◦ In a large bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper.
◦ Spread the cauliflower on the prepared baking sheet in a single layer.
◦ Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and caramelized.
2. Prepare the Mole Rojo Sauce:
◦ Remove the stems and seeds from the dried ancho and guajillo chilies.
◦ Place the chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
◦ In a blender, combine the soaked chilies, chopped onion, minced garlic, and 1 cup of the soaking liquid. Blend until smooth.
◦ In a large skillet, heat the olive oil over medium heat. Add the blended chili mixture and cook for 5 minutes.
◦ Stir in the ground cumin, ground coriander, cinnamon, ground cloves, and tomato paste. Cook for another 2 minutes.
◦ Add the vegetable broth, almond butter or peanut butter, chopped dark chocolate, and maple syrup. Stir well to combine.
◦ Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
3. Assemble the Tacos:
◦ Warm the tortillas in a dry skillet or microwave until pliable.
◦ Spread a layer of Mole Rojo sauce on each tortilla.
◦ Add a portion of roasted cauliflower to each tortilla.
◦ Top with shredded cabbage, sliced avocado, thinly sliced radishes, and chopped fresh cilantro.
◦ Serve the tacos with lime wedges on the side for squeezing over the top.
Enjoy these flavorful and healthy Mole Cauliflower Tacos, loaded with satisfying flavors and fresh, crunchy ingredients!


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