Rating: 3.5 stars
26 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
  • 26 Ratings

Smart cooking is about knowing when to rely on shortcuts to mix up flavor and format. In the case of this simple vegetarian dinner, you’ll use a jarred mole sauce, which cuts the work down significantly. (Mole is a traditional Mexican sauce that can call for dozens of ingredients—not so great for quick weeknight meals.) You’ll use it here to create a rich dressing that pairs with roasted cauliflower, black beans, quinoa, and arugula. It’s healthy, delicious, and best of all, quick and easy—just the stuff great recipes are made of.Headnote by Lindsay Maitland Hunt

Robin Bashinsky


Credit: Jen Causey

Recipe Summary test

15 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Toss cauliflower, cumin, 2 tablespoons oil, and 1 teaspoon salt on a baking sheet and spread into an even layer. Roast until cauliflower is tender and caramelized, 15 to 17 minutes, stirring halfway through.

  • Meanwhile, combine 2 cups water, quinoa, and remaining ¼ teaspoon salt in a medium saucepan with a lid over high; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in beans.

  • Make dressing: Whisk mole, vinegar, honey, and remaining ¼ cup oil in a small bowl. Transfer half to quinoa mixture; add arugula and toss gently.

  • Serve cauliflower over quinoa, topped with cheese and pumpkin seeds. Drizzle with remaining dressing and serve with lime wedges, if using.

Nutrition Facts

773 calories; fat 44g; cholesterol 15mg; fiber 12g; protein 22g; carbohydrates 72g; sodium 1418mg; sugars 14g.