Air Fried Mole-Braised Cauliflower
Equipment
- Small blender
- small saucepan or skillet
Ingredients
- 8 ounces medium cauliflower florets
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1½ cups vegetable broth
- 2 tablespoons New Mexico chile powder or regular chili powder
- 2 tablespoons salted roasted peanuts
- 1 tablespoon toasted sesame seeds plus more for garnish
- 1 tablespoon finely chopped golden raisins
- 1 teaspoon kosher salt
- 1 teaspoon dark brown sugar
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
Instructions
- In a large bowl, toss the cauliflower with the oil and season with salt and black pepper.
- Transfer the seasoned cauliflower to a 7-inch round cake pan insert, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 375°F until the cauliflower is tender and lightly browned at the edges, about 10 minutes, stirring halfway through.
- Meanwhile, in a small blender, combine the vegetable broth, chile powder, peanuts, sesame seeds, raisins, salt, brown sugar, oregano, cayenne, and cinnamon.
- Puree until smooth.
- Pour the mole sauce into a small saucepan or skillet and bring to a simmer over medium heat.
- Cook until reduced by half, 3 to 5 minutes.
- Pour the hot mole sauce over the cooked cauliflower in the pan, stirring to coat evenly.
- Continue cooking until the sauce is thickened and lightly charred on the cauliflower, about 5 minutes more.
- Sprinkle with additional toasted sesame seeds before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light-bodied red wine like a Pinot Noir or a medium-bodied white wine such as Chardonnay to complement the spicy-sweet-nutty notes of the mole sauce.Nutritional Information
Calories: 200 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 14 g | Fiber: 5 g | Sugar: 7 g
