Bistec de Coliflor sobre Pipián Verde (Cauliflower Bistec over Green Pipian)


Happy New Year! My first recipe of this 2020 is an amazing vegan recipe made with cauliflower, pumpkin seeds and a lot of love!

If you have been following me on my social media, you probably know that my hubby wants to be a vegetarian since a few years ago, but with no luck, as I do not want to give up meat. But this January I am giving myself the chance to see how it is to be a vegetarian and I am cooking lots of Mexican vegetarian dishes.

He is absolutely over the moon about this decision and he really hopes to convince me. But we will see what happens in a few weeks.

I’m the meantime I am leaving you with this amazing recipe. Pipian is a lovely mole sauce, quicker to make than other moles and also the ingredients are quite easy to find as well. At home in Mexico, the best places to get a nice pipian are in grandma’s houses, they are the best cooks and they always add that extra touch to all their dishes: love.

Here in my little house, I love cooking this dish for the hubby, he says that it is a treat, every time I make this for him.

If you decide to cook this recipe, let me know if you like the recipe.

Serves 4


A large cauliflower head

A cup of fresh spinach

A small bunch of fresh coriander

1/2 cup pumpkin seeds

1/4 cup sesame seeds

1 green pepper

2 fresh jalapenos

1/4 onion

1 garlic clove

1 cup of water

Salt to taste

2 tbsp vegetable oil


Slice the cauliflower lengthwise, one cm thick. Set aside.

Charr the green pepper and the jalapeños. You can do this straight on to the burner to blacken the skin. Once the skin is black, remove the peppers from the fire. Leave to cool down and peel the black skin. Set aside.

Toast the pumpkin and sesame seeds. This takes a few seconds on a hot pan. Set aside.

Remove the stem and seeds from the pepper and cut it in chunks. Do the same with the rest of the vegetables (except the cauliflower). Add the pepper, jalapeños, spinach, coriander, seeds, onion, garlic and salt into a blender and add 1 cup of water. Blend until smooth.

Heat the oil in a saucepan and add the pipian sauce. Cook in low heat for 15 min.

In the meantime, season the cauliflower steaks and add some oil. Fry on a hot griddle pan. 3 min on each side.

To serve, place some of the pipian on the plate and put a cauliflower steak on top. Scatter some pumpkin seeds on top.

Enjoy with some Mexican rice and a nice agua fresca!



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