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Rehydrate the soy curls by covering with hot salted water, let soften, then squeeze very dry and set aside
Cook the frozen cauliflower until very tender, blend with some of the cooking water until smooth and creamy, then set aside
In a large pot over medium heat, sauté the diced onion with a pinch of salt until soft
Add garlic, serrano, and jalapeño to the pot and cook briefly until fragrant
Add granulated onion, granulated garlic, cumin, smoked paprika, and white pepper to the pot, stir and cook for about 30 seconds to bloom the spices
Stir in the chickpeas, white beans, and green chilies until well combined
Pour in the water and add the vegetable broth base, bring to a gentle simmer
Stir in the cauliflower cream and simmer for 10–15 minutes until the stew thickens slightly
Add the remaining frozen cauliflower and kale and cook until just wilted, lower the heat and adjust seasoning with salt as needed
Ladle into bowls and finish with pan-seared soy curls, fresh herbs, and additional garnishes