Let’s just get one thing straight. I love cauliflower. Always have, always will. When kale was getting all the love and attention last year, there I was in the corner eating my cauliflower. I’m not joking. Even when I was little, I can remember picking out cauliflower from the bag of mixed veggies and dunking it in delicious ranch dressing. Ha! Little did I know back then, but cauliflower has some amazing health benefits. It contains a good amount of vitamin C, potassium, and fiber!
I had cauliflower soup at a local restaurant last week, which was an absolute salt bomb. Don’t get me wrong….it was oh so yummy, but very salty. –Cue sad trombone–. I’m guessing it was probably close to 1000 mg of sodium or more. This version rings in at 325 mg /cup.
I was determined to develop the best version that I could without the extra salt. One way to mask the lack of salt in your soups is to add some heat. This recipe is special because I took it up a notch by adding a serrano pepper. Warning: you might want to wear gloves or a mask while gutting & chopping your pepper. Ha! For real, be careful and watch out for little doggies rummaging for any scraps that might fall from above. Tip: You could replace the serrano pepper with a jalapeño pepper if you’re worried that it might be too spicy. I’m also loving the plain nonfat greek yogurt in this. Ah Maze Ing.
No Flour? No problem. It really doesn’t need it in my humble opinion. But if you want it a little thicker, you could add a little cornstarch or flour.
