Vegetarian Mole Poblano with Roasted Cauliflower

• 1 large Cauliflower
• 4 tbsp Vegetable oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 medium Tomato, ripe
• 60 g Almonds
• 25 g Sesame seeds
• 2 tbsp Ancho chili powder
• 1 tbsp Guajillo chili powder
• 1 tsp Ground cinnamon
• 30 g Dark baking chocolate
• 600 ml Water
• 1 ½ tsp Fine sea salt
• 8 pieces Corn tortillas

1. Heat the oven to 220°C (430°F). Cut the cauliflower into large florets and toss with 2 tbsp of the vegetable oil and 0.5 tsp of the fine sea salt on a baking tray. Roast for 20 to 25 minutes, turning once, until deeply browned at the edges and just tender.
2. Meanwhile, roughly chop the yellow onion and crush the garlic. Roughly chop the tomatoes. Set aside 10 g of the sesame seeds for serving.
3. Warm a saucepan over medium heat and add the remaining 2 tbsp vegetable oil. Add the onion and cook for 8 to 10 minutes until softened and lightly golden, then add the garlic and cook for 1 minute. Stir in the almonds and the remaining sesame seeds and toast for 2 minutes, stirring constantly.
4. Add the ancho chili powder, guajillo chili powder and ground cinnamon and cook for 30 seconds until fragrant. Add the tomatoes, remaining fine sea salt and water, bring to a simmer, then cook for 12 to 15 minutes until the tomatoes have collapsed and the mixture smells rounded and toasty. Take off the heat and cool for 5 minutes so it blends safely.
5. Blend the sauce until very smooth, adding a splash more water only if needed to keep it moving. Return it to the saucepan over low heat and stir in the dark baking chocolate until melted. Simmer gently for 8 to 10 minutes, stirring often, until thick enough to coat the back of a spoon.
6. Tip the roasted cauliflower into a mixing bowl and spoon over enough mole to coat generously, reserving the rest for serving. Return the cauliflower to the tray and bake for 8 to 10 minutes until glossy and glazed. Taste the remaining mole and adjust with a pinch more fine sea salt if needed.
7. Warm the corn tortillas in the oven for 2 to 3 minutes, or in a dry pan if you prefer. Serve the glazed cauliflower with extra mole spooned over the top. Finish with the reserved sesame seeds.

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