Preheat oven to 400F.
Start by preparing your rice: Add your rice in a medium pot with 2 cups of water and a pinch of salt. Bring to a boil uncovered, then reduce heat and let it simmer, covered for 40 minutes. When the rice is done cooking, take it off heat and let it sit for 10 minutes, covered. You can make your dahl while the rice is cooking.
Place your cauliflower florets on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes.
Meanwhile, heat a large skillet over medium heat. Add your onions, garlic and ginger and cook for 5 minutes until the onions are translucent.
Add your diced tomatoes, kale, curry powder, cumin, turmeric, Garam Masala and salt. Cook for 1-2 minutes.
Add your vegetable broth and red lentils. Bring to a boil, then reduce to low-medium heat and let simmer for 15 minutes.
Stir in your coconut milk and roasted cauliflower. Cook another 2-3 minutes.
Serve on top of your rice with a sprinkle of cilantro and a piece of naan bread if desired.