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Ingredients
- 1 head of cauliflower, cut into florets
- 1 6-ounce container 0% plain Greek yogurt
- 2 teaspoons butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh dill plus additional for garnish
- 2 tablespoons chopped fresh flat-leaf parsley plus additional for garnish
- Kosher salt and freshly ground pepper
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
Yield
Serves: 4-6
Preparation
Bring a medium pot of water to a boil. Add the cauliflower and cook until fork-tender, about 8 minutes. Drain thoroughly and transfer to a food processor. Add the yogurt, butter, garlic, dill and parsley, and process until creamy. Season with salt and pepper to taste. Transfer to a warmed bowl, stir in the cheese and garnish with the dill and parsley. Serve hot.