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Cauliflower Kale Casserole 

There are many reasons why more and more people are deciding to cut back on their consumption of meat and other animal products – whether for compassionate reasons on animal welfare, environmental implications or for health reasons – eating vegetarian never tasted so good! 

If going all out vegetarian isn’t for you, try going part-time vegetarian – it will expand your family’s taste buds and enhance your cooking experience! Best of all is, you can make a whole bunch and keep in the refrigerator for busy days, leftovers, school lunches in a thermos, or even to freeze.

Nature’s good to us, and there are loads of things you can eat, much more than just “veggies”. From stuffed portobellos to bean casseroles to warm salads that pack a protein punch, eating vegetarian is super healthy and varied. In addition, it will save you a lot of money not to constantly buy meats and time their keep in the refrigerator. Theis easy (and super tasty!) recipe will give you an alternative option to pasta nights and cold salads. Give it a try! And then check out our other vegetarian dishes... YUM!

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• 1 Tbsp coconut oil

• 1 cooking onion, diced

• 1/2 Tbsp curry powder

• 1 bay leaf

• 2 cloves of garlic, minced

• 1 cup 1/2 inch chopped 

  yellow potatoes

• 3 cups small cauliflower florets

• 1 - 28 oz can crushed tomatoes

• 2 cups vegetable stock

• 1 cup drained, rinsed WELL, 

  canned chickpeas

• 1/2 bunch kale, cleaned 

  and chopped

• salt + pepper


  • Heat the coconut oil in a large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until translucent, about 6-7 minutes.

  • Add the curry powder and bay leaf and cook for another minute, stirring often. Add the garlic and stir constantly to avoid burning the garlic.

  • Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. 

  • Add the crushed tomatoes, stir, then add 1 cup of the veggie stock. Stir, place a lid on top, and bring to a boil. Lower the heat to a simmer, remove the lid and cook until the potatoes are slightly tender, about 30 minutes. Add the chickpeas and diced kale and simmer for 5 more minutes or until greens have wilted.

  • Check for seasoning and serve hot with rice on the side or underneath. Delicious, and great cold in the summer!

  • Alternatively, you can add some chili flakes for heat.

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