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Preheat the oven to 400F.
In a small bowl, toss cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 1 to 2 Tablespoons oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in the oven and roast for 20 to 22 minutes, or until tender but slightly undercooked. Remove and set aside to cool.
While the cauliflower is cooling, chop the onion, kale, and carrots.
(Skip this step if using cauliflower rice.) Place cauliflower florets in a food processor and pulse a few times until the cauliflower resembles grains of rice.
In a large pot, add the onion, 1 Tablespoon oil, and minced garlic and saute for 5 minutes or until fragrant.
Stir in the broth, milk, carrots, kale, cauliflower rice, red pepper flakes and black pepper.
Bring to a boil, then immediately reduce heat to medium-low and simmer for another 20 minutes or until veggies are cooked and carrots are softened.
Taste for seasoning and add a dash of sea salt before serving, if desired.
Store soup in an airtight container in the fridge for up to 3 days.