5-6 Cups of cauliflower florets
3 Tbsp Curry Powder, Mild
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Paprika Hungarian, Sweet
1/4 tsp Sea Salt
2-3 Tbsp Olive Oil for roasting
3/4 Cup red onion, chopped
1 tsp Garlic, Minced (re-hydrated in 2 tsp boiling water)
2 tsp Olive Oil
8 kale leaves, with stems removed and leaves roughly chopped
2 Cups peeled, chopped carrots
4 Cups broth
1 Cup almond milk or coconut milk (from the dairy case)
1/4 to 1/2 tsp Red Pepper Chile Crushed (depending on how spicy you like it)
1/2 tsp Black Pepper
Salt, to taste, after cooking
Preheat oven to 400F. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 Tbsp olive oil. Spread the cauliflower florets on a baking Sheet or in a roasting pan. Transfer seasoned cauliflower to the oven and roast for 20 -22 minutes. Florets will still be slightly under cooked. Remove from oven and set aside.
While the cauliflower is cooling, prepare the rest of your veggies by chopping them up, as directed, at the cutting board.
Next, transfer cauliflower florets to a food processor or blender and pulse a few times until the cauliflower is “riced.”
Once all the cauliflower is riced and kale and carrots are chopped, prepare your cooking pot. Combine red onion, 2 tsp olive oil, and minced garlic in a large stock pot. Sautée for 5 minutes, stirring often, until mixture is quite fragrant. Add your broth, milk, veggies, riced cauliflower, red chili pepper and black pepper to the sauteed onion-garlic mixture. Bring soup to a quick boil (while still making sure milk does not get too hot – keep stirring), then reduce heat to a simmer, cooking for another 20 minutes or so until veggies are all cooked. Add salt to taste.