Charred cauliflower tacos with mole sauce in corn tortillas, topped with crema and pickled onions

Mole Negro Tacos with Charred Cauliflower

Mole Negro Tacos with Charred Cauliflower
Smoky, savory & beautifully meatless—perfect for taco night. 🖨 Print this recipe

Mole negro isn't just any sauce – it's a culinary masterpiece. Traditionally, this rich blend of toasted chiles, spices, and dark chocolate simmers for hours, reserved for special occasions. But who says you can't enjoy that deep, authentic flavor more often? With Shawhan Farms Dry Mole Starter, you can. Simply mix equal parts starter and warm water, and voila! You've got genuine mole negro in minutes, no shortcuts or compromises necessary.

Looking for a delicious way to use your mole? Try this: Char some cauliflower florets and coat them in our savory sauce for vegetarian tacos that are both comforting and festive. Want to take it up a notch? A light dusting of Truffle Parmesan adds an irresistible umami boost.

Our Dry Mole Starter brings the essence of Mexican cuisine to your kitchen, balancing tradition with convenience. Whether you're cooking for a special occasion or just spicing up a weeknight dinner, we've got you covered. Enjoy the rich, complex taste of mole negro any day of the week – because life's too short for bland meals.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2–3 tablespoons olive oil
  • Salt and pepper
  • Equal amounts of Shawhan Farms Dry Mole Sauce Mix and warm water (enough to coat the cauliflower)
  • Corn tortillas, warmed
  • Pickled red onions (optional)
  • Mexican crema or sour cream
  • Light sprinkle of Shawhan Farms Truffle Parmesan (optional, adds umami)

Instructions

  1. Roast the cauliflower:
    Preheat oven to 425°F. Line a baking sheet with parchment. Toss cauliflower with olive oil, salt, and pepper. Roast 25–30 minutes, flipping once, until tender and caramelized.
  2. Mix the mole:
    In a bowl, whisk equal parts mole starter and warm water until smooth. No simmering required—our mole is ready to go.
  3. Coat the cauliflower:
    Toss roasted cauliflower with mole sauce until well coated.
  4. Assemble the tacos:
    Warm tortillas and fill with cauliflower, crema, pickled onions, and a sprinkle of Shawhan Farms Truffle Parmesan if using. Serve hot.

Kid-Friendly Tip

Use the mole cauliflower filling in mini quesadillas or soft taco wraps. Skip spicy toppings and instead offer something familiar like ranch or aioli.

Serving & Leftover Ideas

  • Serve with Mexican rice, beans, or a citrusy slaw
  • Use the mole cauliflower in grain bowls or wraps
  • Leftover mole can be refrigerated up to 1 week or frozen for future use
  • Reheat cauliflower in a hot skillet or oven to restore crispness

About Mole

Mole negro is one of Mexico’s most iconic sauces—dark, smoky, slightly sweet, and deeply layered. Read about its rich history

Helpful Inspiration

Looking for more bold flavor ideas with global flair?
→ Explore Shawhan Farms Exclusives on Pinterest

For more easy ways to use our blends:
→ Follow us on Instagram @Shawhan_Farms

Explore our full Global Inspirations Collection:
→ Shop Global-Inspired Sauce Starters

Shawhan Farms: Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.

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