INGREDIENTS
•
1 head of cauliflower (florets only — no stems)
•
1 small, 6 oz container of greek yogurt
•
2 tbsp butter
•
3 tbsp grated parmigiano reggiano
•
2 cloves of garlic chopped
•
1/2 small shallot chopped
•
1 chopped scallion for garnish
•
Salt, pepper and seasonings to taste (I like to use garlic pepper and Adobo)