Mole-Braised Cauliflower
Some people may scoff at making a mole in less than 10 minutes—and I’m by no means comparing this one to the slow-simmered, traditional moles of Puebla—but for a weeknight meal, it hits all the right spicy-sweet-nutty notes that you’d want from a mole sauce. The cauliflower gets a head start in the air fryer to make sure the florets are tender by the time the sauce comes into play, then it’s only 5 minutes more until dinner. Serve this with cooked rice and additions like avocado, rice and beans, and sour cream for a burrito bowl or divided between tortillas for tacos.
Ingrediënten
- 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
Instructies
- In a large bowl, toss the cauliflower with the oil and season with salt and black pepper.
- Transfer 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 broth, chile powder, peanuts, sesame seeds, raisins, salt, brown sugar, oregano, cayenne, and cinnamon and puree until smooth.
- Pour into a small saucepan or skillet and bring to a simmer over medium heat, then cook until reduced by half, 3 to 5 minutes.
- Pour the hot mole sauce over the cauliflower in the pan, stir to coat, then cook until the sauce is thickened and lightly charred on the cauliflower, about 5 minutes more.
- Sprinkle with more sesame seeds and serve warm.
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