I adore roasted cauliflower. Tossed with olive oil, and salt and pepper, and left in a hot (425 F) oven for 20 minutes… perfection. And because they’re bite-sized, you can call them “Cauliflower Poppers” and feel like you’re having a real treat.
I also adore anything “mole” (pronounced “moh-lay”). The mole combination of chocolate and chili (yes, really!) is traditionally Mexican, and it’s my secret weapon in my veggie chili. In honour of the fact that I’m off to Mexico next week (for a ton of culinary adventures!), I thought some Mole Cauliflower was in store. I swiped the idea from Shauna at Gluten-Free Girl a couple of years ago, and I can’t stop making my cauliflower this way.
But really, what wouldn’t taste better with a little bit of chocolate?
Mole Roasted Cauliflower Poppers
Adapted from Gluten-Free Girl
- 1 cauliflower, washed and cut into florets
- 2 Tbsp. olive oil
- 2 Tbsp. paprika
- 3 Tbsp. red chili flakes
- 1 Tbsp. cocoa powder
- pinch garlic salt
Preheat oven to 425 F, and line a baking sheet with aluminum foil (for some reason, it works better than my usual Silpat-method).
In a large bowl, and using your hands, toss cauliflower with oil and spices. Place on baking sheet and roast in oven for 20 minutes.
Sprinkle with salt (fleur de sel is a great choice here) and serve.