These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.
What have you been up to lately?
I’m all about mexican food these days and I’m enjoying spicy food while I still can. Apparently when you have a baby, you’re stuck with bland and boring unseasoned food for a month or so. I’m dreading that!
If there’s anything I love about cooking is that there’s always a way to make super fast lunch or dinner and still make it incredibly delicious. Most of the time I’m enjoying spending hours and hours in the kitchen. It’s my absolute favorite spot in the house. But sometimes it happens I have to whip up something in five minutes or so, but still want it to be super delicious and healthy if possible. I love how tacos make this possible every time. You can use whatever’s in your fridge and add some nice spices, some yogurt or nut sauce and you’ve got a five minute meal right there.
One of the simplest versions I make is, I just quickly sauté some red peppers, add some fresh avocado and a glug of yogurt in a tortilla and I’m good to go. Other times I have a couple more minutes to spare and I play around with food.
That’s kindda how these mole tacos with broccoli and califlower came to be. I love broccoli, it’s probably one of my favorite green veggies and I could eat it every single day. Cauliflower is great too, so I added it to make it a more fun recipe. In this recipe you can actually use either one of these or both.
Moles are actually a variety of sauces and dishes that include these sauces. We’re not making a mole sauce today, though. This recipe is an interpretation of a mole sauce, my style. Some hot chillies, cocoa powder and lots of other spices. It’s basically a rub or a spice mix for the broccoli and cauliflower that we’re gonna roast. And it’s a spice mix that you can make in advance and keep in your pantry.
Loving the pickles!
They usually take time to make, but there’s a quicker cheaty way to make them. And it takes literally 5 minutes or less. The main ingredients in pickling are vinegar and salt, sometimes water. Besides the veggies of course 🙂
What we’re going to do is cut the veggies real thinnly, which will make them pickle faster. Then add some salt, which will bring out the water from the radishes. And of course add some vinegar to make it sour. And that’s it. So simple!
Making your own tortillas
You can also try making your own tortillas and find the recipe here. But double it if you’re making this whole recipe.
I’m making my own tortillas all the time and I make the dough in the morning. I divide it into balls and cover in plastic foil and leave it on the counter or in the fridge until I’m ready to make them. Sometimes I even make a big batch and keep it in the fridge for a couple of days and have a taco marathon week 🙂
A new awesome flavor combo each day. Yay! Try that, if you haven’t already 🙂
So, have a good day and hopefully get some sun!
Roasted Broccoli & Cauliflower Mole Tacos
Mole Spice Mix:
- 2 tsp chilli powder
- 2 tsp dried oregano
- 1 tsp unsweetened cocoa powder
- 1 tsp brown sugar
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp pepper
- 1 tsp cinnamon
- 1 tsp cumin
- 2 tsp salt
- 1 broccoli
- 1 cauliflower
- mole spice mix
- 1/4 cup olive oil
- 200 g radishes
- 1 1/2 tsp salt
- 2 TBSP vinegar
- 1 avocado
- 1/2 cup natural yogurt (180 g)
- 1/2 cup water
- 2 cloves garlic
- juice of 2 limes
- a handful cilantro
- pinch of pepper
- pinch of salt
- 16 small tortillas (find recipe in my Turmeric Falafel Wrap post and make it double)
- pickled radishes
- avocado sauce
- chopped chillies
Preheat the oven to 200°C.
Mole Spice Mix:
In a bowl mix all ingredients to get a uniform seasoning mix.
Mole Broccoli And Cauliflower:
Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.
Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.
Move them to a lined baking tray and bake for about 10 minutes or until tender.
Slice radishes thinly. Add them to a bowl and sprinkle with salt. Massage them vigorously for a minute or two, so they start releasing water. Leave them to rest for another minute, then pour away the excess water. Add vinegar to the radishes and set aside.
Mix all ingredients in a food processor until smooth. Add more water if necessary.
Fill the tortillas with broccoli and cauliflower, add pickled radishes, avocado sauce, peanuts, cilantro and chopped chillies.