Step 1

Preheat oven to 400F.

Step 2

In a small bowl, toss cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.

Step 3

Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes, until tender but slightly under cooked. Remove and set aside to cool.

Step 4

While the cauliflower is cooling, chop the remaining vegetables on a cutting board.

Step 5

Next, place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower resembles grains of rice. See picture in post.

Step 6

Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.

Step 7

Place onion, 2 tsp oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant.

Step 8

Next, add in broth, milk, veggies, cauliflower rice, red chili pepper and black pepper.

Step 9

Bring to a boil, then immediately reduce heat to medium-low and simmer for another 20 minutes or so, until veggies are cooked.

Step 10

Taste for seasoning and add dash of sea salt before serving, if desired.