This curry cauliflower kale rice is a healthy side that's Paleo, gluten free, grain free, dairy free, and vegan. It's a great dish to warm you up on a cool night.

The days are finally getting cooler in Southern California.

I've been enjoying much more time at the stove, cooking up warm dishes like this curry cauliflower kale rice.

The spices in this recipe are sure to heat you up and keep you satisfied from first spoonful to last.

While I was in India a few years ago, I learned a lot about cooking with Indian spices. One of the big takeaways was the "tempering" of spices they do at nearly every meal.

Tempering in Indian cooking is a way to make the spices you use in a dish really shine. All it involves is cooking spices in oil. The big difference though is that you do this first, before you put any other ingredients in the pan.

I put coconut oil in the pan first and then add whatever spices I'm using and stir for :30-:60 until I start smelling the fabulous flavors.

Right after that, I throw in the other ingredients, in this case, the cauliflower rice.

The rice takes on a really nice, pronounced flavor. Your house will smell wonderful.

Now, no one in India uses "curry powder," since they like to use each individual spices to make their own curry with ingredients like coriander, turmeric, and cumin.

Seeing as I like to keep things simple and also open to what spices you already have in your cupboard, I do use curry powder here, but feel free to experiment with your favorite collection of spices.

Whatever spices you choose, try "tempering" them in oil first so they're nice and fragrant before adding the rest of the ingredients.

Hopefully you'll love this curry cauliflower kale rice and it will keep you warm this winter season.

Curried Cauliflower Kale Rice {Paleo, Vegan, Gluten Free, Dairy Free}

Serves About 4

Ingredients

• 1 medium cauliflower, leaves and stems removed

• 1 tablespoon coconut oil

• 1 medium onion, diced

• 1 tablespoon curry powder

• 1 teaspoon ginger powder

• 1 teaspoon cinnamon

• 1 bunch of lacinato kale, stems removed, coarsely chopped (make this recipe with the stems)

• 1/2 can of full fat coconut milk

• Salt and pepper to taste

Instructions

1. Break the cauliflower into pieces and in batches, pulse them in the food processor until you achieve a rice-like consistency.

2. Heat the coconut oil in a large pan. Once warm, add the onions and sauté until translucent. Then add the curry, ginger, and cinnamon. Stir for up to a minute, until fragrant, then stir in the cauliflower. When combined, add the kale, salt and pepper to taste, and mix well. Pour the coconut milk in and cover for about 15 minutes. The dish is done when the cauliflower and kale are cooked through.

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