METROole, pronunciado "moll-ay", is from the Nahuatl word molli, que significa "salsa", por lo tanto guacamole es una salsa de aguacate. El Reino Unido ha tenido un increíble renacimiento alimentario en el pasado 15 años, y entonces, también, tiene mexico, with its chefs creating all sorts of modern interpretations of moles using different nuts, hierbas, vegetables and fruits. Today’s velvety one is simple by mole standards, but it has a rich, complex flavour that adds real oomph to the golden roast cauliflower.
If you can’t get hold of pasilla chillies, use two ancho chillies instead. A powerful blender will help make your sauce silky-smooth.
Deberes 15 min
cocinero 50 min
120g skin-on almonds
1 grande cauliflower, leaves removed (save them for another dish)
3 Cucharada de aceite de oliva
Sal y pimienta
2 pasilla chillies (25gramo), o 2 ancho chillies, stems and seeds removed, flesh torn into a few pieces
1 medium onion, peeled and cut into 6 wedges
2 dientes de ajo, unpeeled
2-3 Tomates (200gramo)
¼ tsp ground allspice
¼ tsp ground cinnamon
1-2 tbsp sherry vinegar
30g butter or lard
For the crispy capers
2 Cucharada de aceite de oliva
4 tbsp capers, drained
Calentar el horno a 180C (160Ventilador C)/375F / gas 4. Lay out the nuts on a baking tray, toast in the oven for 10-15 minutos, hasta que esté dorado, then leave to cool.
Turn up the oven to 220C (200Ventilador C)/425F / gas 7. Cut away the stem of the cauliflower, leaving the core, and steam for five minutes, until tender in the centre (or microwave for five minutes). Put on an oven tray, rub all over with the olive oil, season and roast for 30-35 minutos, until dark golden.
mientras tanto, heat a dry frying pan on a medium heat, toast the chillies for 20-30 segundos, hasta fragante, then transfer to a small bowl, cover with boiling water and set aside for 10-15 minutos. Plump up the prunes by covering them with boiling water, también. Put the onions, garlic and tomatoes in the chilli pan, and dry toast, turning frequently, for five to six minutes for the garlic and eight to 10 minutes for the onions and tomatoes, until charred all over and the garlic is tender.
Put 70g of the cooled nuts in a powerful blender with the onions, ajo, Tomates, drained chillies and prunes. Add the spices and vinegar, then run the motor, pouring in 150ml water little by little and stopping frequently to scrape down the sides. Season with a teaspoon of sea salt and continue to blitz, adding enough extra water to create a sauce the consistency of double cream.
Heat the butter/lard in a saucepan, then pour in the sauce and fry for 10 minutos, to cook it out and give the ingredients a chance to meld. Adjust the seasoning to taste.
Put a small frying pan on a medium heat, add the two tablespoons of oil, fry the capers until crisp, then use a slotted spoon to transfer to kitchen paper to drain.
Once the cauliflower is cooked, cut it into quarters and put each piece on a bed of the mole. Sprinkle the capers and remaining almonds on top before serving with rice and soured cream.
Try using chicken stock instead of water for extra flavour. The mole is also delicious with pan-fried venison, or garnish the cauliflower with sauteed lardons as well as capers.