By Erin Flowers
One of my favorite things to cook with is cauliflower. It is so diverse and so easily transformed- you can roast it, mash it, puree it and even turn it into pizza crust. You can have it for dinner and for breakfast, you can make happy hour snacks with it or just eat it raw with some homemade guacamole. It’s extremely affordable and keeps really well in the fridge. It is a staple in my house and frankly, I don’t think cauliflower gets enough love and attention.
So when kale had its big holiday last week (National Kale Day) and the whole office was bringing their favorite kale dishes, I knew it was a perfect opportunity to get cauliflower into the spotlight as well.
This soup is anti-inflammatory, heart healthy and has lots of vitamins and nutrients especially vitamins B and K as well as Omega 3’s.
Serving Size: 169g
Trans Fat: 11g