Green is one of my two favorite colors, blue is the other. When asked, the majority of Americans will state that their favorite color is blue. But I digress, there is no blue in the recipe, just green and orange. And that second color, orange, is my least favorite color. Not that it matters, just saying…

When I saw the striking orange and green heads of cauliflower at the market, I had to have them. I then cooked and puréed each to the consistency of baby food, and used them as the bed for a light and lovely fish fillet. Broccoli, fennel, celery root, potato, sweet potato, and such, may be used in the same manner, so don’t fret if you can’t find these colorful cauliflower orbs!

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Mole – when most gringos think of mole, they immediately think “Oh, that Mexican sauce that has chocolate in it.” Not necessarily true, there are a wide number of sauces that are moles and only one of them contains chocolate. The word mole comes from the Nahuatl word “milli” which means “sauce” or “concoction”.  The most common or widely known mole in America is guacamole, meaning “avocado concoction”.

Moles can be black (negro), red (rojo), yellow (amarillo), and green (verde), to name but a few. Mole negro is the most labor-intensive to prepare. It traditionally has six varieties of chile peppers, seeds, nuts, spices, herbs, and chocolate.

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