ingredients

• 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 diced red onion
• 1 tsp minced garlic
• 2 tsp olive oil or avocado oil
• 8 kale leaves with stems removed and chopped
• 2 cups carrots, chopped
• 4 cups broth (vegetable or chicken if not vegan)
• 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
• 1/ 2 tsp red pepper or chili flakes (use less if you don’t want it as spicy)
• 1/ 2 tsp black pepper and salt, to taste after cooked