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1
Preheat oven to 425 degrees.
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2
Line a sheet pan with parchment.
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3
Lay cauliflower on its side and, using a sharp chefs knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits.
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4
Shave enough to acquire 3 cups cauliflower rice.
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5
The volume will reduce quite a lot after roasting.
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6
Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder.
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7
Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt.
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8
Remove from oven and set aside.
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9
Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion.
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10
Cook, stirring often, until tender, about 5 minutes.
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11
Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant.
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12
Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes.
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13
Add salt to taste.
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14
Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
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15
While soup is simmering, toast tortilla strips in batches in microwave.
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16
Place in a single layer on a plate and microwave at full power for 1 minute.
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17
Turn strips over and microwave for another minute.
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18
Repeat if necessary for 30 seconds, or until crisp and light brown.
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19
Set aside.
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20
Using an immersion blender, blend soup until smooth.
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21
Bring back to a simmer and stir in cilantro.
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22
Simmer for 1 minute.
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23
Taste and adjust salt.
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24
Stir in lime juice.
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25
Distribute toasted tortilla strips and cauliflower rice among soup bowls and ladle in the soup.
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26
Top with crumbled cheese and serve.
