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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
- 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.
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- Get full recipe >> CLICK HERE
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