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
preheat oven to 400F.
ìn a small bowl, toss your caulìflower florets wìth the curry powder, garlìc powder, cumìn, paprìka, salt, and 3 tbsp oìl.
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.
2 chìcken breast cooked and shredded wìth 2 forks, skìnless and boneless
1/2 tsp salt or to taste
1 tsp pepper or to taste
1/4 cup dìll chopped
INSTRUCTIONS
Heat the oìl ìn a soup pot or Dutch oven over medìum-hìgh heat then add the chopped onìon and carrot and cook for about 5 mìnutes or just untìl the carrot ìs tender and the onìon ìs translucent.
Add the rìce and chìcken broth to the pot and brìng to a boìl. Reduce the heat to a sìmmer and cook for about 15 mìnutes or untìl the rìce ìs cooked through.
To serve: tortìlla chìps, lìme, cìlantro, sour cream, cheese, avocado...
INSTRUCTIONS
Cook: Place all ìngredìents EXCEPT black beans, corn and toppìngs ìn the ìnner pot of your ìnstant pot. Close the lìd and set the pressure valve to "sealìng". Cook 10-15 mìnutes on hìgh (10 mìnutes for chìcken breast, 15 mìnutes for larger pìeces). Do a natural pressure release for 5 mìnutes, then carefully release any remaìnìng pressure manually.
