Directions

1. Preheat oven to 350.

2. Boil or steam cauliflower until tender, then drain.

3. The trick to creamy, potato consistency is to get ALL the liquid out. You can remove moisture by pressing in a mesh bowl or cheesecloth until dry. Next, put in food processor for about 1 minute until smooth and creamy.

4. Add Greek yogurt and butter to the mashed cauliflower in a stand-up mixer or mixing bowl with hand mixer. Beat on medium for 30 seconds.

5. In a separate bowl, add dry ingredients together. Once mixed, add 1 cup of cheese until coated. Then add your mixed dry ingredients to the cauliflower mixture a bit at a time until all ingredients are well blended. Smooth into a baking pan sprayed with olive oil. Sprinkle with remaining cheese and bake for 35-40 minutes at 350.

6. You can serve that day, or make ahead and cook the day you serve it. It freezes well too!