Some people may scoff at making a mole in less than 10 minutes—and I’m by no means comparing this one to the slow-simmered, traditional moles of Puebla—but for a weeknight meal, it hits all the right spicy-sweet-nutty notes that you’d want from a mole sauce. The cauliflower gets a head start in the air fryer to make sure the florets are tender by the time the sauce comes into play, then it’s only 5 minutes more until dinner. Serve this with cooked rice and additions like avocado, rice and beans, and sour cream for a burrito bowl or divided between tortillas for tacos.
2tablespoonsNew Mexico chile powderor regular chili powder
2tablespoonssalted roasted peanuts
1tablespoontoasted sesame seedsplus more for garnish
1tablespoonfinely chopped golden raisins
1teaspoonkosher salt
1teaspoondark brown sugar
½teaspoondried oregano
¼teaspooncayenne pepper
⅛teaspoonground cinnamon
Instructions
In a large bowl, toss the cauliflower with the oil and season with salt and black pepper.
Transfer to a 7-inch round cake pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 375°F until the cauliflower is tender and lightly browned at the edges, about 10 minutes, stirring halfway through.
Meanwhile, in a small blender, combine the broth, chile powder, peanuts, sesame seeds, raisins, salt, brown sugar, oregano, cayenne, and cinnamon and puree until smooth.
Pour into a small saucepan or skillet and bring to a simmer over medium heat, then cook until reduced by half, 3 to 5 minutes.
Pour the hot mole sauce over the cauliflower in the pan, stir to coat, then cook until the sauce is thickened and lightly charred on the cauliflower, about 5 minutes more.