Naturally Ella · by Erin Alderson
Roasted Mole Cauliflower (with or without chickpeas)
NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 21%
CARBS 28G31% OF CAL
8G FIBER11G OTHER10G TOTAL SUGAR
FAT 25G61% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower coated in mole sauce with chickpeas and pumpkin seeds. Flavorful and satisfying as a side salad or vegan lunch.
mainsaladbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chopped cauliflower (roughly 1 medium heat)
- ½ cup mole sauce
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ cup cilantro
- Zest from 1 lemon
- 1 clove garlic
- 1 ½ cups or 1 can cooked chickpeas, drained and rinsed
- ¼ cup toasted pepitas
- Juice from 1/2 lemon
- Salt (to taste)
At a glance
PER SERVING · TIME 40M
CAL 18%·PRO 21%
CARBS 28G31% OF CAL
8G FIBER11G OTHER10G TOTAL SUGAR
FAT 25G61% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 827mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 827MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.