ingredients

• 5 - 6 cups of cauliflower florets (about 3-4 cups when “riced’)
• 2 - 3 tbsp curry powder or curry seasoning
• 1 teaspoon garlic powder
• 1/ 2 teaspoon cumin
• 1/ 2 teaspoon paprika
• 1/ 4 teaspoon sea salt
• 2 - 3 tbsp olive oil, for roasting
• 3/ 4 cup diced red onion
• 1 teaspoon minced garlic
• 2 teaspoon 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 teaspoon red pepper or chili flakes (use less if you don’t want it as spicy)
• 1/ 2 teaspoon black pepper and salt, to taste after cooked

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