Prep time: 15 minutes
Cook time: 25 minutes
Serves 4

Ingredients:

  • 3 cups small cauliflower florets
  • 2 garlic cloves
  • 5 oz. fresh spinach
  • 14 oz. can whole artichoke hearts, chopped
  • ½ cup whole milk Greek yogurt
  • 1 ½ Tb. extra-virgin olive oil
  • ½ Tb. Dijon mustard
  • 1 tsp. kosher salt
  • ¾ cup white cheddar cheese

Directions:

  • 1

    Preheat the oven to 450°F and spray an 8x8” baking dish with cooking spray.

  • 2

    Bring a large pot of salted water to a boil. Add cauliflower and garlic, boiling until the cauliflower is fork tender, about 8 minutes.

  • 3

    Using a slotted spoon, scoop the cauliflower and garlic into a food processor, reserving the pot of water.

  • 4

    Prepare a bowl of ice water before placing spinach into the boiling water. Remove leaves immediately with a slotted spoon and transfer to the ice water to cool. Squeeze out excess moisture.

  • 5

    Once the cauliflower and garlic cool, add artichoke pieces, spinach leaves, yogurt, olive oil, mustard and salt to the food processor and blend until smooth.

  • 6

    Spread this mixture evenly into the baking dish. Stir in half of the cheese and sprinkle the remaining cheese on top.

  • 7

    Bake for 15 to 18 minutes or until the cheese is browned and bubbling.