These bold mole cauliflower tacos feature cauliflower cooked in a flavourful homemade mole sauce containing onion, garlic, Mexican spices, chipotles, tomatoes, almonds, dates, and dark chocolate. Garnish your tacos with mango salsa, avocado yogurt sauce, and cheese for the perfect vegetarian Mexican taco supper!
Hello, everyone! I am going to attempt to keep this post rather short because I am tired after a full day of moving! It feels so nice to be settled down in a new place, though. It has a lovely kitchen, plenty of space, and it’s in a much quieter neighbourhood than where I was living previously. And the lighting is going to be perfect for photography. Can’t beat that!
Today, I have a recipe for mole cauliflower tacos. I felt inspired to develop this recipe after watching an episode of Jamie Oliver’s cooking show in which he made mole chicken tacos. I just wanted to create something more plant-focused for those who are vegan and vegetarian, or those who simply want to enjoy such a meal from time to time.
These tacos consist of cauliflower that’s lightly steamed and then cooked in a flavourful mole sauce consisting of onion, garlic, Mexican spices, chipotle peppers in adobo sauce, tomatoes, toasted almonds, date, and dark chocolate. Now, you might be wondering if the mole sauce is sweet, given the presence of the date and dark chocolate. But it is not. The date and chocolate help to cut through the acidity of the tomatoes while providing an incredible depth of flavour. And no, the chocolate flavour is not overpowering!
Once you have the cauliflower mole base made, whip up two toppings: A sweet and juicy mango salsa and an avocado yogurt sauce. Shred some Monterey Jack or crumble some cotija cheese and serve everything on warm flour or corn tortillas! Enjoy with a margarita or a citrusy craft beer and you’re all set.
ingredients you’ll need
For the cauliflower mole, you’ll need cauliflower, extra-virgin olive oil, onion, garlic, sea salt, chili powder, cumin, thyme, smoked paprika, coriander, cloves, cinnamon sticks, chipotles in adobo sauce, diced tomatoes, toasted almonds, one or two Medjool dates, and dark chocolate.
For the mango salsa, you’ll need mango, cilantro, red pepper, sea salt, and lime juice.
For the avocado yogurt sauce, you’ll need avocado, Greek yogurt, limes, sea salt, garlic, and cilantro.
For assembling the tacos, you’ll need small corn or flour tortillas and shredded Monterey Jack or cotija cheese.
the method
Steam the cauliflower just until just tender, about 3 minutes. Do not over-steam; you just want it to soften slightly. Remove from the heat and set aside.
Make the mole sauce: Warm the oil in a large skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for five minutes. Add the salt, chili powder, cumin, thyme, smoked paprika, coriander, and cloves. Cook two minutes more. Next, add the cinnamon sticks, chipotles and adobo sauce, and diced tomatoes. Simmer over medium-low heat for at least 15 minutes to allow the flavours to meld, or longer if you have time.
Remove from the heat. Transfer into an upright blender, along with the toasted almonds, dates(s), and chopped dark chocolate. Blend until smooth and pour back into the skillet. Add the water and vinegar. Add the cauliflower and cook over medium heat until the cauliflower softens to your liking.
Make the mango salsa: In a bowl, combine the mango, cilantro, red pepper, salt, and lime juice. Stir together.
Make the avocado yogurt sauce: In a food processor fitted with the ‘S’ blade, blend together the avocado, yogurt, lime juice, salt, garlic, and cilantro until smooth. Transfer into a jar or container.
Serve: Warm the tortillas and sprinkle on some cheese so that it melts. Top with the cauliflower, salsa, and crema. Enjoy!
more tasty veggie-centric taco recipes
- Black Bean, Carrot Rice, and Kale Crispy Tacos
- Roasted Beet and Crispy Kale Tacos with Avocado Sauce
- Crispy Chickpea and Butternut Squash Tacos with Zippy Parsley Sunflower Seed Sauce
Finally, I hope that you love these mole cauliflower tacos! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy! 🙂
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Mole Cauliflower Tacos with Mango Salsa + Avocado Yogurt Sauce
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
These bold mole cauliflower tacos feature cauliflower cooked in a flavourful homemade mole sauce containing onion, garlic, Mexican spices, chipotles, tomatoes, almonds, dates, and dark chocolate. Garnish your tacos with mango salsa, avocado yogurt sauce, and cheese for the perfect vegetarian Mexican taco supper!
Ingredients
Cauliflower and Mole Sauce
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon coriander
- ⅛ teaspoon cloves
- 2 cinnamon sticks
- 2 chipotle peppers in adobo sauce, plus 2 tablespoons of the adobo sauce
- 2 cups diced tomatoes (fresh or canned)
- ⅓ cup toasted almonds
- 1–2 pitted Medjool dates, to your taste (I used 2)
- ¼ cup chopped dark chocolate (80% or higher)
- ½ cup water
- 2 tablespoons red wine vinegar
Mango Salsa
- 1 large ripe mango, diced
- ½ cup cilantro, chopped
- 1 red pepper, diced
- Pinch of sea salt
- Squeeze of lime juice
Avocado Yogurt Sauce
- 1 ripe avocado
- ½ cup Greek yogurt
- Juice of 1–2 limes (to taste)
- ½ teaspoon sea salt, or to taste
- 1 large garlic clove, minced
- ¼ cup cilantro
For Serving
- 8 small corn or flour tortillas
- 1 cup shredded Monterey Jack or cotija cheese
Instructions
- Steam the cauliflower just until just tender, about 3 minutes. Do not over-steam; you just want it to soften slightly. Remove from the heat and set aside.
- Make the mole sauce: Warm the oil in a large skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for five minutes. Add the salt, chili powder, cumin, thyme, smoked paprika, coriander, and cloves. Cook two minutes more. Next, add the cinnamon sticks, chipotles and adobo sauce, and diced tomatoes. Simmer over medium-low heat for at least 15 minutes to allow the flavours to meld, or longer if you have time. Remove the cinnamon sticks.
- Remove from the heat. Transfer into an upright blender, along with the toasted almonds, dates(s), and chopped dark chocolate. Blend until smooth and pour back into the skillet. Add the water and red wine vinegar. Add the cauliflower and cook over medium heat until the cauliflower softens to your liking.
- Make the mango salsa: In a bowl, combine the mango, cilantro, red pepper, salt, and lime juice. Stir together.
- Make the avocado yogurt sauce: In a food processor fitted with the ‘S’ blade, blend together the avocado, yogurt, lime juice, salt, garlic, and cilantro until smooth. Transfer into a jar or container.
- Serve: Warm the tortillas and sprinkle on some cheese so that it melts. Top with the cauliflower, salsa, and crema. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
Keywords: mole cauliflower taco recipe
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