1 small, 6-8 oz container of greek yogurt
2 tbsp butter
1/2 cup grated parmigiano reggiano
4 cloves of garlic chopped/pressed
1/2 small shallot chopped
1 chopped scallion for garnish
Salt, pepper to taste
Directions1. In a medium pot, bring water to boil. Add cauliflower florets to the boiling water and let cook for about 10 minutes or until soft. Remove and drain.
2. Combine the cauliflower with the greek yogurt, butter, garlic and shallots and blend with a mixer/food processor until a creamy consistency. Add salt and pepper and/or 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.
I will admit that this is the first time I found shallots in the grocery store! I usually give up and buy scallions instead because I thought they were the same thing. But this recipe called for both which convinced me that they were, in fact, 2 different onions. The shallots in this dish give quite the ZIP! Aaron said it tasted like a sour cream and onion potato chip - which is funny because there is no sour cream in the recipe.