curried cauliflower rice kale soup {paleo, vegan friendly}

INGREDIENTS

• 5-6 cups of caulìflower florets (about 3-4 cups when “rìced’). See notes.
• 2- 3 tbsp curry powder or curry seasonìng (turmerìc should ìs usually ìncluded ìn the curry seasonìng/powder)
• 1 tsp garlìc powder
• 1/2 tsp cumìn
• 1/2 tsp paprìka
• 1/4 tsp sea salt
• 2-3 tbsp olìve oìl for roastìng
• 3/4 cup red onìon chopped
• 1 tsp mìnced garlìc
• 2 tsp olìve oìl or avocado oìl
• 8 kale leaves wìth stems removed and chopped
• 2 cups (5oz) chopped carrots
• 4 cups broth (vegetable or chìcken ìf not vegan)
• 1 cup almond mìlk or coconut mìlk (the drìnkìng kìnd works best and ìs smoother).
• 1/2 tsp red pepper or chìlì flakes (use less ìf you don’t want as spìcy)
• 1/2 tsp black pepper
• salt to taste after cooked.
  

INSTRUCTIONS

1. preheat oven to 400F.
2. ìn a small bowl, toss your caulìflower florets wìth the curry powder, garlìc powder, cumìn, paprìka, salt, and 3 tbsp oìl.
3. Spread the caulìflower florets on a bakìng dìsh or roastìng pan. Place ìn oven and roast for 20 -22 mìnutes untìl tender but not overcooked. slìghtly under cooked.
4. .....
5. .....
6. Get full recipe >> CLICK HERE