curried cauliflower rice kale soup {paleo, vegan friendly}

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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.

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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDr59xex7lUHX4pxQPnaN7OYHQdfDovHrAwq0avCuvBcnl2vnKuGtk0dGbGvNnYUcNpo5o2P5f9iC4BOongRhWGIdebOScYns16X1-8gpxlXCNNvPBuai-Wxmqd9YeKIBYxXUp9um0vAEo/s1600/nqw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> curried cauliflower rice kale soup {paleo, vegan friendly}

curried cauliflower rice kale soup {paleo, vegan friendly}

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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