February Recipe of the Month: Cauliflower Rice & Kale Soup

Listed as the "it" vegetable of 2018, cauliflower has taken an interesting turn in the food world as people turn to gluten-free and low carbs options more than ever before. Roasted cauliflower steaks and cauliflower rice are two of the most common ways that I see this veggie being utilized. Adding cauliflower rice to a soup is the perfect way to substitute rice, lentils, and other high-carb grains. Cauliflower rice easily takes on the flavors of whatever you are cooking it with and can be made in five minutes with a food processor. This soup can be a perfect weeknight dinner with a side salad. Add in avocado or a turkey meatballs for  extra protein and you're set!





Cauliflower, one head

Olive oil, 5 tablespoons

Curry powder, 3 tablespoons

Cumin, 1 teaspoon

Cinnamon, 1/4 teaspoon

Brown sugar, 1 tablespoon

Zest of 1 lemon


4 carrots, chopped

Red onion, diced

4 garlic cloves, minced

Kale, small bunch with stems removed and chopped

Chicken or vegetable stock, 4.5 cups

Coconut milk, 1.5 cups 

Parsley, three tablespoons

Juice from 1 lemon

Salt & Pepper



Preheat the oven to 400 degrees Fahrenheit. To make the cauliflower rice, cut the cauliflower into small florets and toss in a bowl with three tablespoons of olive oil, curry powder, cumin, cinnamon, brown sugar, lemon zest, salt and pepper. Spread the cauliflower evenly onto a lightly sprayed baking sheet and roast for 20-25 minutes. The cauliflower should be slightly caramelized and be pierced with a fork easily. Allow the cauliflower to cool and then pulse in the food processor (may have to do several batches) until you have rice sized pieces. 

Heat the remaining olive oil in a large stock pot and add the yellow onion. Season with salt and pepper and stir until the onion is soft and translucent. Add the carrots and garlic. Sauté for an additional five minutes, taking care not to let the veggies caramelize or burn. 

Stir in the broth, coconut milk, kale and cauliflower rice. Bring to a boil and allow the soup to simmer for thirty minutes.  Taste the soup and adjust seasoning accordingly. Add parsley and the juice of half a lemon, stir, and taste again.  Add in remaining lemon juice if necessary.