Mole Amarillo Cauliflower Steaks with Pickled Jalapeños

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

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.

Roast for 20 minutes, flip, and roast for another 15-20 minutes, or until tender and golden brown.

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.

Stir in the ancho chili powder, cumin, and oregano. Cook for 1 minute more, stirring constantly.

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.

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).

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.