Did a whole head of cauliflower and doubled the chipotle sauce. Added a tbsp of Greek yogurt to the sauce when blending, and did slightly less parsley soy milk and lemon juice, and used half a jalapeño. Thinned it out with water. Made lots of sauce, enough for 5 or 6 servings for us. Paired this with salmon (half baked harvest recipe for chipotle honey salmon), and added a squeeze of lemon juice to the avocado/mango/cucumber and a dash of chili powder.
