1headcauliflower(chopped into florets of similar size)
1clovegarlic(minced, optional)
¼cupplain Greek yogurt(start with half the amount and add as needed)
¼cupshredded cheese
1tbspunsalted butter
Salt and pepper(to taste)
Chives(to garnish)
Instructions
Steam the Cauliflower
Put about an inch of water in the bottom of a 4 quart sauce pan, and place your vegetable steamer basket in the bottom.
Add chopped cauliflower to the basket, cover, and cook, until very tender, about 15 minutes. When done, a knife or fork should insert easily into the florets. The smaller the pieces, the faster this step will go.
Remove cauliflower from pan and transfer to a mixing bowl or blender. Or, drain water and place cauliflower back in sauce pan.
Add butter and let melt.
Add yogurt , garlic, and a couple pinches of salt.
Mix with immersion blender, or in a full size blender, until it starts to come together.
Taste and adjust with more yogurt, salt, pepper, continue blending.
When almost smooth, add in 1/4 cup shredded cheese, and finish blending until smooth.
Serve topped with green onions or chives.
Notes
Serving size is approximate, and will depend on the size of the cauliflower head used.I don't recommend leftovers with this recipe. The texture gets more watery after reheating. We prefer them fresh!