Crockpot Chicken & Cauliflower Tinga (cilantro, tomato/tomatillo free)

• 1 medium head cauliflower

• 2 cups of cooked, shredded chicken (this is a great use for leftover rotisserie chicken)

• 3-4 tablespoons olive oil, divided

• 1 medium onion, diced

• 3-5 garlic cloves, diced, or 1/8 cup jarlic

• 1 cup chicken broth, or reconstituted bullion

• 2-3 dried chipotle peppers (not en adobo)

• 1 teaspoon raw apple cider vinegar

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt to taste

Preheat oven to 450°F.

Cut the stem top off of the chipotle peppers. Remove the seeds and ribs if anyone has a low spice tolerance. Heat your chicken broth if needed, and add the dried pepper and apple cider vinegar to the hot broth, to soften the pepper. Set aside.

Wash and core your cauliflower, and break it into small florets. Toss in a small amount of olive oil and salt, and spread on a baking sheet. Roast at 450°F for 25-30 minutes, moving the florets around the pan at the halfway point. When done, transfer to your crockpot, and add the shredded chicken.

In a small pan, heat the remaining olive oil and saute the onions and garlic until the onion are translucent, and the garlic is golden brown. Remove from the heat, and stir in the cumin and smoked paprika. Add the contents of the chicken broth cup and the contents of the saute pan to a blender, and blend until the sauce is smooth. Pour the sauce into the crockpot with the cauliflower and chicken, and mix well to coat.

Set the crockpot to low for 2-3 hours, then keep the mixture on warm until you're ready to serve.

To serve, accompany with:

• White or brown rice

• Corn tortillas

• Avocado

• Shredded cabbage

• Bean sprouts

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