Ingredients
The following ingredients have 4 Servings
- 4 cups chopped cauliflower (roughly 1 medium heat)
- ½ cup mole sauce
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ cup cilantro
- Zest from 1 lemon
- 1 clove garlic
- 1 ½ cups (or 1 can) cooked chickpeas, drained and rinsed
- ¼ cup toasted pepitas
- Juice from 1/2 lemon
- Salt, to taste
Instruction
- Heat the oven to 425˚F. Combine the chopped cauliflower with the mole sauce, olive oil, and a pinch of salt. Roast, stirring occasionally, until the cauliflower is tender; 30 minutes or so.
- While the cauliflower is roasting, place the cilantro on a cutting board and add lemon zest and garlic. Chop until everything is well-combined and minced finely.
- Once the cauliflower is tender, remove from the oven and stir in the chickpeas (optional), pepitas, cilantro, and lemon juice. Taste and adjust the salt/lemon juice and desired. Serve warm or cold.
