Chile, chili, chilli Recipes Veggie matters

Inspired Cauliflower

Mole cauliflower

Everywhere I turn, cauliflower’s on the brain. First my editor found these pretty little heads. Then I read about Accidental Scientist’s forays into the depths of her refrigerator, followed by the link to Gluten-Free Girl’s account of a fabulous cauliflower with cocoa and paprika. I was intrigued. I’ve always been a cauliflower fan, but Jerry is decidedly not. Could I win him over?

I got to thinking about the rich-and-earthy chocolate-chili blend that Gluten-Free Girl had attained. And I thought: Let’s go for Mexican altogether. Here’s what I did:

I minced a few cloves of garlic and tossed them into some olive oil in a wok. Then I threw in a chopped head of cauliflower, a pinch of sea salt, a spoonful of red New Mexican chili powder. I dry-fried the mixture until browned, then added a bunch of fresh oregano, then a tablespoon of mole sauce (from a jar I had picked up in Mexico quite a while ago). Not too much, just enough to add that robust richness. I stirred and stirred until everything was mixed and browned, then topped with more oregano.

Wow! It worked! The cauliflower took on an entirely new identity.

The verdict from the hubby?

He gobbled it all.

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