Just a quick note on the color: I make my own broth and this particular batch had beetroot stems in it, which just turns everything in a 20 ft radius turn red.
Things I changed: used more kale and more broth; used cashew milk instead of almond.
Source: Cotter Crunch | Serves: 6-8 | Time: ~1 hr
1 head of #cauliflower, cut into florets
2– 3 tbsp curry powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2–3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
1 bunch #kale leaves with stems removed and chopped
2 cups chopped #carrots
4 cups veggie broth (homemade to reduce sodium)
1 cup cashew milk
1/2 tsp red pepper or chili flakes
1/2 tsp black pepper
Salt to taste after cooked
Preheat oven to 400F.
In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender.
Remove and set aside.
While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is chopped or “riced.”
Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.Place onion, 2 tsp oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant.Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
Bring to a quick boil (make sure milk does not get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seed crackers crumbles.