Tomato, Cauliflower and Kale Stew for the Family

Something for the kids and the parents.  My first day cooking for a family with small children, I created this recipe, and, thankfully, the kids were really into it.  This is a great recipe for sneaking greens into little ones... and their parents.

Ingredients:
1 1/4 c. diced yellow onion (about 1/2 medium onion)
1/4 c. purified water
3 cloves garlic, sliced
1 t. coconut oil
4 c. diced tomato
2 large Lacinato kale leaves, chopped
1 1/4 c. diced cauliflower
1/2 c. plain rice mylk
1 T. fresh basil leaves, minced
1 T. nutritional yeast
1/8 t.  sea salt
1/2 t. coriander
cracked pepper to taste

Directions:
In a large pot, sweat the onions over a medium heat with the water.  Add the garlic and coconut oil and allow to caramelize to a golden brown.  Reduce the heat to medium low, add the tomatoes, cauliflower, rice mylk, basil, nutritional yeast, sea salt, coriander, and pepper.  Cook covered for 10-15 minutes, until the cauliflower is softening.  Remove the cover and increase the heat to medium, allowing the stew to thicken for 20- 25 minutes, adding the kale about 5 minutes before you remove the pot from the flame.  Serve over brown rice or quinoa.