Boil or steam cauliflower until tender, then drain.
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.
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.
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.
You can serve that day, or make ahead and cook the day you serve it. It freezes well too!
