Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower
  • 1/2 c plain Greek yogurt (I used Chobani 0% plain)
  • 1 egg
  • 1/2 c parmesan cheese (divided)
  • 1 T coarsely chopped chives (or more, if you like more oniony flavor)
  • 1 t kosher salt
  • freshly ground black pepper
  • paprika (optional)

Instruction

  • Preheat your oven to 400°F, and lightly spray 4-6 ramekins (or one large casserole dish would probably work).
  • Cut the cauliflower into large florets, discarding the tough stem, and steam over boiling water until very tender.
  • While the cauliflower is steaming, place the Greek yogurt, egg, 1/4 c of the parmesan cheese, chives, salt, and pepper into a blender or food processor, and process until thoroughly combined.
  • Once the cauliflower is tender, add it to the contents of the blender or food processor, and puree until smooth.
  • Divide the cauliflower mixture among the ramekins, and sprinkle with remaining parmesan, and paprika, if desired.
  • Baked for 15-20 minutes, or until heated through and browned on top.