Delicious Mole Cauliflower Tacos featuring spicy, sweet, and earthy mole sauce, crispy breaded cauliflower, and a creamy cashew crema, all assembled in warm tortillas. The post also asks if readers want a beans and rice recipe.
1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Next, prepare the batter. Mix dry ingredients (flour, salt, pepper) together, and then add almond milk. Stir with a whisk or fork until well combined.
3. Once the oven is preheated, add cauliflower florets one at a time to the batter to coat. Shake off excess and place on the baking sheet, giving each piece 1 inch of room. Bake for 35-45 minutes or until golden!
For the cashew cream:
1. Soak the cashews in hot water for 10 minutes. Drain then add to a blender followed by nutritional yeast, a pinch of salt and pepper, 1 tsp garlic powder, juice of 1 lemon or lime, and 3/4 cup non-dairy milk (or water). Blend on high until smooth. You can add more liquid if needed!
For the mole:
1. Add vegetable broth to a small pot and let it heat up, then add in mole paste, mixing until the sauce forms.
Assemble: Heat up tortillas. Once cauliflower is out of the oven, add it to warm tortillas, spoon over mole sauce, and add a dollop of cashew cream. Garnish with cilantro and avocado (optional), and serve with rice and beans as a side.
