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1 small head cauliflower
3 tablespoons extra virgin olive oil
Salt to taste
1 teaspoon chipotle chili powder or medium-hot chili powder
½ medium onion, finely chopped
1 teaspoon mild or medium-hot chili powder
2 plump garlic cloves, minced
1 (14-ounce) can chopped tomatoes
1 ½ quarts chicken stock, vegetable stock or garlic broth
6 corn tortillas, cut in strips
¼ cup chopped cilantro
2 tablespoons freshly squeezed lime juice
¼ cup crumbled queso fresco or feta
Lime wedges for garnish
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1st Keep
 lakelley
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