Creamy Mashed Cauliflower

(Serving - (1 vegetable and 1/2 dairy) )


8 oz cau­li­flower (flo­rets only — no stems)
1 - 6 oz con­tainer of 0% greek yogurt
2 tbsp but­ter
3 tbsp grated parmi­giano reg­giano
2 cloves of gar­lic chopped
1/2 small shal­lot chopped
1 chopped scal­lion for gar­nish
Add Sea Salt, pep­per, garlic powder to taste 


In a medium pot, bring water to boil (add some gar­lic, sea salt, pep­per to the water). Add cau­li­flower flo­rets to the boil­ing water and let cook for about 8 min­utes or until soft. Remove and drain. In a food proces­sor, com­bine the cau­li­flower with the greek yogurt, but­ter, gar­lic and shal­lots and blend until a creamy con­sis­tency. Add salt and pep­per, sea­son­ings of your choice and blend once more. Trans­fer to a bowl and while hot, mix in the parmi­giano reg­giano and top with scal­lions for garnish.

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