In Los Angeles this week, organic cauliflower at the area farmers’ markets is going for about $2 for a 2 to 3 pound head. At the local Kroger supermarket, Ralph’s, it’s selling for 99 cents a pound. And according to this week’s ad for Southern California’s 99 Cents Only Stores, 2 pound heads of cauliflower are selling for, you guessed it, only 99 cents.
But its low in-season price isn’t the only reason cauliflower is a great deal for you. Like other cruciferous vegetables–kale, cabbage, broccoli and Brussels sprouts–cauliflower is nutrient dense… packed with anti-oxidant vitamin C, potassium, fiber, folic acid and a sulfur compound called sulforaphane, which may also protect against cancer.
And, with just a few cups of broth, a bit of non-fat yogurt and a punchy combination of Moroccan spices–including the anti-oxidant and anti-inflammatory spice turmeric–you can transform that clever head of cauliflower into a rich and creamy soup that is packed with flavor but has a mere 30 calories a cup!
Remember, to lose weight and keep it off for life, you want to Eat Like You Shop….and when you add up the calories, cost and nutrition, it’s easy to see why this bargain of a soup is truly golden!
GOLDEN CAULIFLOWER SOUP WITH MOROCCAN SPICES
1 large shallot, sliced
1/2 t turmeric
1/2 t cumin
1/2 t paprika
6 c chicken broth
1/4 c plain fat-free yogurt
Squeeze of fresh lemon
fresh flat leaf parsley minced
fresh cilantro, minced
cayenne pepper (optional)
Ezekial bread croutons (optional)
Add turmeric, cumin and paprika and stir. As the spices heat up , their flavors and aromas will bloom.
After a few minutes, add the chicken broth and cover the pot and cook for 30 minutes.
To serve, sprinkle with minced parsley and cilantro and top with a few croutons made of toasted Ezekiel low-glycemic bread.
Add a tiny bit of cayenne pepper if you’d like more heat.