Cheesy cauliflower enchiladas with mole sauce from Food Between Friends (page 139) by Jesse Tyler Ferguson and Julie Tanous

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground anise for anise seeds, and canola oil for grapeseed oil. See recipe for dried chiles suggestions.

  • tarae1204 on February 21, 2024

    Exceptionally delicious mole sauce, that doesn't call for hard-to-find ingredients except for, perhaps, anise seeds. I subbed fennel seeds for those. I did not add salt beyond what was specified as the salted cauliflower and naturally salty cheese balanced the rich mole. The recipe calls for a medium cauliflower but doesn't specify how many cups of chopped cauliflower you should have. My cauliflower was on the larger size and I had a couple cups of roasted cauliflower left over. I used a spoon to add extra cauliflower to the enchiladas' before baking, so they were really packed.

  • hbakke on June 08, 2021

    Delicious. We loved the mole sauce with the cauliflower. This wasn't the quickest weeknight dinner for sure, but was worth the wait. I would make this again.

  • Lsblackburn1 on April 25, 2021

    Yum - this was delicious. The mole was pretty easy - just blitz lots of ingredients together and cook it down (splatters!) Nice vegetarian dinner, but this sauce would also be amazing on chicken or beef enchiladas.

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