Vegan Mole Poblano with Roasted Cauliflower

• 1 large Cauliflower
• 3 tbsp Olive oil
• 1 medium Yellow onion
• 4 cloves Garlic
• 2 medium Tomato, ripe
• 2 tbsp Ancho chili powder
• 1 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 1 tsp Dried oregano
• 60 g Almonds
• 20 g Sesame seeds
• 30 g Dark baking chocolate
• 500 ml Vegetable stock

1. Heat the oven to 220°C (430°F). Cut the cauliflower into bite-sized florets and toss with 1 tbsp of the olive oil on a baking tray.
2. Roast for 25 to 30 minutes, turning once, until deeply browned at the edges and just tender. Set aside while you make the mole.
3. Meanwhile, finely chop the onion and slice the garlic. Roughly chop the tomatoes.
4. Warm 1 tbsp of the olive oil in a saucepan over medium heat, then cook the onion for 8 to 10 minutes until soft and lightly golden. Add the garlic and cook for 1 minute until fragrant.
5. Stir in the tomatoes, ancho chili powder, guajillo chili powder, ground cumin, ground cinnamon and dried oregano. Cook for 5 to 6 minutes, stirring, until the tomatoes break down and the spices smell toasted.
6. Add the almonds and sesame seeds, then pour in the vegetable stock. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the almonds soften slightly and the sauce looks cohesive.
7. Blend the sauce until very smooth, then return it to the saucepan. Simmer for 8 to 10 minutes until thick and glossy, then stir in the dark baking chocolate until melted.
8. Toss the roasted cauliflower with the mole in the saucepan, adding the remaining 1 tbsp olive oil if you want a silkier finish. Warm for 2 to 3 minutes until the cauliflower is well coated and piping hot, then serve with rice.

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