In a large baking dish, toss the cauliflower florets with Grace Coconut Oil, salt, pepper, cayenne, paprika and thyme. Roast for 25-30 minutes, or until golden brown.
For The Curry:
In a medium pan, melt the Grace Coconut Oil. Add onion, garlic and carrots and saute for about 5 minutes over medium heat. Add curry powder, ginger, salt and paper and curry paste and cook for another minute.
Add the dried quinoa and stir until it's well coated with the curry mixture. Next add the can of Grace Organic Coconut Milk, chicken broth, raisins and chickpeas. Bring to a boil then reduce heat to low. Cover and let it do it's thing for 15 minutes.
In 15 minutes there should still be a little liquid left (if not, add some water), this is when you would add your chopped up kale. Let it cook for another 5 minutes, or until all the liquid is absorbed. Add the Grace Coconut Vinegar, stir, remove from heat and let stand for 5 minutes.
Divide the quinoa between four plates and top with the roasted cauliflower. Garnish with parsley and 1 tbsp of Grace Coconut Chips.