Delicious! A wonderful idea. Meaty, satisfying, filling, and yet no meat! We had a head of cauliflower we bought without any plans in mind. We had a bunch of leftover taco ingredients and toppings after making pork carnitas last week, so when we saw this recipe, it seemed like it was meant to be. We only had a 16 oz can of crushed fire roasted tomatoes (was either that or a giant can of San Marzano that is destined for marinara sauce), so we added a can of chipotle in adobo sauce as suggested in the intro paragraph, and just a bit of stock (we used chicken - could use vegetable, but didn’t have any) to thin it out a bit in order to reduce. Was still plenty of sauce. We also added the juice of a lime to the sauce for balance and brightness. Was delicious! Made a filling meal for two, with enough left over for another meal for two. Topped with queso fresco, cilantro, crema, chopped red onion, and sliced radishes. No hot sauce needed if you’re using the canned chipotle! Will make again!