Name: Cauliflower Romeritos Verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz extra-firm tofu (pressed and cubed; sub: sliced portobello mushrooms); 3 cups small cauliflower florets (sub: broccoli florets or diced zucchini); 4 cups romeritos (needleleaf seepweed) (rinsed; sub: baby spinach, chard, or kale ribbons); 2 tbsp avocado oil (sub: olive oil or ghee); 3 cloves garlic (minced; sub: 1 tsp garlic powder); 1 cup tomatillo salsa verde (no added sugar; sub: 3/4 cup canned tomatillos + 1/4 cup green chiles); 1/4 cup unsalted pumpkin seeds (pepitas) (toasted; sub: sunflower seeds or almond slivers); 1/4 cup fresh cilantro leaves (sub: parsley); 1 tbsp lime juice (sub: lemon juice); 1/2 tsp Mexican oregano (sub: regular oregano); 1 pinch cumin, pinch sea salt; Garnish: extra toasted pepitas (cilantro sprigs, lime wedges)

📍 Where this dish comes from: State of Mexico · Teotihuacan
Discover the history of this region →

Cauliflower Romeritos Verde

Imagine the deep herbaceous flavor of traditional romeritos mole — only lighter, greener, and ready in 20 minutes.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 190kcal

Ingredients

12 oz extra-firm tofu pressed and cubed; sub: sliced portobello mushrooms
3 cups small cauliflower florets sub: broccoli florets or diced zucchini
4 cups romeritos (needleleaf seepweed) rinsed; sub: baby spinach, chard, or kale ribbons
2 tbsp avocado oil sub: olive oil or ghee
3 cloves garlic minced; sub: 1 tsp garlic powder
1 cup tomatillo salsa verde no added sugar; sub: 3/4 cup canned tomatillos + 1/4 cup green chiles
1/4 cup unsalted pumpkin seeds (pepitas) toasted; sub: sunflower seeds or almond slivers
1/4 cup fresh cilantro leaves sub: parsley
1 tbsp lime juice sub: lemon juice
1/2 tsp Mexican oregano sub: regular oregano
1 pinch cumin, pinch sea salt
Garnish: extra toasted pepitas cilantro sprigs, lime wedges

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Instructions

Blend mole verde: In a blender, blitz salsa verde, pumpkin seeds, cilantro, lime juice, oregano, cumin, and salt until mostly smooth. Set aside.
Sear the tofu: Heat 1 Tbsp oil in a large skillet over medium-high. Season tofu cubes with a pinch of salt; sear 2–3 min per side until golden. Transfer to a plate.
Sauté veggies: Add remaining 1 Tbsp oil. Toss in cauliflower; cook 4 min, stirring, until edges brown. Add garlic and romeritos/spinach; sauté 2 min until greens wilt.
Sauce & simmer: Pour mole verde into the skillet, scraping up browned bits. Simmer 3 min until cauliflower is fork-tender.
Finish: Return tofu, toss to coat, and warm 1 min. Adjust seasoning. Sprinkle with pepitas, cilantro, and a squeeze of lime.

Nutrition

Serving: 1serving | Calories: 190kcal | Protein: 11g | Fat: 14g

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Cooking Cauliflower Romeritos Verde in the kitchen

About This Dish

Imagine the deep herbaceous flavor of traditional romeritos mole — only lighter, greener, and ready in 20 minutes. Golden pan-seared tofu and cauliflower “buds” soak up a tangy tomatillo-pumpkin-seed sauce, whizzed together in seconds.

Health Benefits

Tofu replaces the shrimp used in the traditional version, keeping this dish fully vegetarian while still delivering protein and fat.
Cruciferous cauliflower and dark greens add fiber and antioxidants with minimal carbs.

Pairs Well With

Steak & Roasted Poblano Salad
Spicy Cabbage Slaw with Lime Crema