Ingredients
Prepare the Roasted Cauliflower
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Cauliflower, cut into florets 2.0 lbs
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Olive oil, as needed
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Salt and Pepper, to taste
Prepare the Molé Sauce
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Dried guajillo chiles 2.0 each
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Tomatoes 6.0 oz
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Garlic 3.0 cloves
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Spanish onion, cut in large pieces 0.25 each
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Cinnamon, ground 0.5 tsp
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Cumin, ground 0.5 tsp
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Toasted sesame seed 2.0 tsp
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Unsweetened chocolate 2.0 oz
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Lime, juiced 1.0 each
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Apple cider vinegar 1.0 Tbsp
Finish the Dish
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Corn tortillas 20.0 each
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Cotija cheese, crumbled 4.0 oz
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Pickled Red Onion, prepared 1.0 cup
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Cilantro leaves 0.5 cup
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Limes, cut into wedges 3.0 each
Preparation
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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.
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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.
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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.