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Prepare the Roasted Cauliflower

  • Cauliflower, cut into florets 2 lbs
  • Olive oil, as needed
  • Salt and Pepper, to taste

Prepare the Molé Sauce

  • Dried guajillo chiles 2 each
  • Tomatoes 6 oz
  • Garlic 3 cloves
  • Spanish onion, cut in large pieces 0.25 each
  • Cinnamon, ground 0.5 tsp
  • Cumin, ground 0.5 tsp
  • Toasted sesame seed 2 tsp
  • Unsweetened chocolate 2 oz
  • Lime, juiced 1 each
  • Apple cider vinegar 1 Tbsp

Finish the Dish

  • Corn tortillas 20 each
  • Cotija cheese, crumbled 4 oz
  • Pickled Red Onion, prepared 1 cup
  • Cilantro leaves 0.5 cup
  • Limes, cut into wedges 3 each
  1. Prepare the Roasted Cauliflower

    • Toss the cauliflower florets with olive oil, salt and pepper. Roast at 400˚F until browned and beginning to char, about 15 minutes. Set aside.
  2. Prepare the Molé Sauce

    • Char the guajillo chiles in a cast iron pan until browned, but not blackened. Remove from heat and remove the stems and seeds. Soak the chiles in 1 cup warm water.
    • Meanwhile, in the same cast iron pan, char the tomatoes, garlic and onion.
    • Remove the chiles from the water, and include this water to prepare the Knorr® Brown Gravy according to package directions.
    • Puree the brown gravy with all ingredients and season to taste.
  3. Finish the Dish

    • Warm the tortillas over a grill or open flame.
    • Toss the cauliflower with enough mole sauce to coat.
    • Build each taco with cauliflower, cotija cheese, pickled red onion and cilantro leaves. Serve with lime wedges.
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