As with most recipes, the most delicious ones come from pure happenstance and whatever I happen to have on hand. This mole cauliflower came about for two reason. An assistant who made a massive amount of mole and a last-minute potluck where I needed to bring a dish. I happen to have a head of cauliflower on hand, so I set to work.
I realize this the mole sauce may be a red flag for some because at it’s root, it’s a complex process with 25+ ingredients. However, you have options here. To start, find local Mexican grocers who might have homemade mole paste for sale. This is best place to start. If you can’t find any there, make a quick version from a recipe like this or this. Or of course, if you’re in it to win it, make an authentic batch.