• 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


Serves: 4-6


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.