Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, 2 tablespoons oil, 1 tablespoon taco seasoning and 1 chipotle pepper to the baking sheet and toss to coat. Spread an even layer and place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the cauliflower has a nice char.

Step 2

Meanwhile, heat the remaining oil in a stock pot over medium heat. Add the bell pepper, jalapeño, onion, garlic, remaining taco seasoning and cumin to the pot. Stir to combine and cook down for 3-5 minutes, or until the veggies start to get tender.

Step 3

Pour in the enchilada sauce, broth & black beans and bring to a boil. Lower heat and simmer until the cauliflower is done.

Step 4

Right before serving, add lime juice to the soup, taste and adjust the seasonings as needed.

Step 5

To serve, ladle the soup into bowls and top with the cauliflower & any of the optional toppings.