Mole Amarillo Cauliflower Steaks with Pickled Jalapeños

Thick cauliflower steaks roasted until tender and golden brown, topped with a flavorful mole amarillo sauce and spicy pickled jalapeños. A hearty vegetarian main course.

Prep Time

20 minutes

Total Time

60 minutes

Calories

335 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.36/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1large headCauliflower(Cut into 1-inch thick steaks, reserving florets for another use.)

£2.00

4tablespoonsOlive Oil(Divided)

£0.30

1teaspoonSalt(Divided)

£0.01

0.5teaspoonBlack Pepper

£0.02

1mediumYellow Bell Pepper(Seeded and chopped)

£0.70

0.5mediumOnion(Chopped)

£0.15

3clovesGarlic(Minced)

£0.10

2tablespoonsAncho Chili Powder

£0.35

1teaspoonCumin

£0.05

0.5teaspoonOregano(Dried)

£0.03

2cupsChicken Broth (Vegetable broth)(Can substitute chicken broth for non-vegetarian option)

£0.60

1tablespoonLime Juice(Freshly squeezed)

£0.10

2tablespoonsToasted Pepitas (Pumpkin Seeds)(For garnish)

£0.50

2tablespoonsPickled Jalapeños(Sliced, for garnish (or more to taste))

£0.40

1tablespoonMasa Harina(For thickening)

£0.10

1teaspoonHoney or Agave(Optional, for sweetness)

£0.05

Total Cost

£5.46

£1.36 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Brush cauliflower steaks with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place on the prepared baking sheet.
3.
Roast for 20 minutes, flip, and roast for another 15-20 minutes, or until tender and golden brown.
4.
While the cauliflower is roasting, prepare the mole amarillo sauce. Heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the yellow bell pepper, onion, and garlic and cook until softened, about 5-7 minutes.
5.
Stir in the ancho chili powder, cumin, and oregano. Cook for 1 minute more, stirring constantly.
6.
Add the chicken broth (vegetable broth) and masa harina. Bring to a simmer, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
7.
Carefully transfer the sauce to a blender or food processor and blend until smooth. Season with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, lime juice, and honey or agave (if using).
8.
To serve, place a roasted cauliflower steak on each plate. Spoon the mole amarillo sauce over the cauliflower. Garnish with toasted pepitas and sliced pickled jalapeños.

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My Notes

Nutrition Information

Nutrition per serving (400g)

335 kcal / 1402 kJ

Carbs

28g

11% of RDA

Fat

21g

30% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra flavor, you can sear the cauliflower steaks in a hot skillet before roasting.

Adjust the amount of pickled jalapeños to your spice preference.

The mole amarillo sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If the sauce is too thick, add a little more broth to thin it out.

Cooking Equipment

Oven

Stove

Blender or Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, you can sear the cauliflower steaks in a hot skillet before roasting.

Adjust the amount of pickled jalapeños to your spice preference.

The mole amarillo sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If the sauce is too thick, add a little more broth to thin it out.

Mole Amarillo Cauliflower Steaks with Pickled Jalapeños

Ingredients

Instructions