- 5-6 cups of cauliflower florets (about 3-4 cups when “riced’).
- 2- 3 tbsp curry powder or curry seasoning
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups chopped carrots
- 4 cups broth (vegetable or chicken)
- 1 cup almond milk, cashew or coconut milk
- 1/2 tsp red pepper or chili flakes (to taste)
- 1/2 tsp black pepper
- Salt to taste after cooked
- Preheat oven to 400F.
- In a small bowl, toss cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but slightly under cooked.
- Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies by chopping them up on a cutting board.
- Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or “riced.”
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
- Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
- Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
- Bring to a quick boil (make sure milk doesn’t get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
- Add dash of sea salt if desired once ready to serve.
- Garnish with herbs and nut/seeds.
If you don’t have a food processor, just finely chop the cauliflower. You can also buy pre-riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop. Feel free to use other veggies besides kale and carrots. All work great. You can also add in cooked chicken or meat.