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Cauliflower Tacos with Mole Sauce

A delicious vegetarian option that packs the earthy flavors of cumin-roasted cauliflower, pickled red onions, and Oaxacan mole sauce.


3 C Ready-Set-Serve Cauliflower Florets
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. ground cumin, toasted
1/2 C Oaxacan brown mole sauce
1/2 C Markon First Crop Red Onions, pickled
1/2 C Ready-Set-Serve Washed & Trimmed Cilantro
1/2 C Cotija cheese, crumbled
1 Tbsp. sesame seeds
8 house-made corn tortillas, grilled or warmed


Toss cauliflower with oil, salt, and cumin; roast until tender and starting to brown (approximately 20 minutes).
Fill tortillas with equal parts roasted cauliflower. Drizzle each taco with mole sauce. Top each taco with equal parts pickled onions, cilantro, cheese, and sesame seeds.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.