Creamy Cauliflower and Spinach Gratin
Ingredients
2 cups chicken broth
1 head cauliflower, chopped
3 ounces spinach {I used frozen}
1 cup Greek yogurt {I used Greek Gods Honey}
2 teaspoons Dijon mustard
2 teaspoons sea salt
3/4 teaspoon black pepper
1/2 cup sliced almonds
2 tablespoons onion, minced
1 cup Parmesan cheese, shredded
Instructions
Preheat oven to 375. Butter a 10″ baking dish and set aside.
In a medium saucepan combine the chicken stock, cauliflower and spinach and bring to a boil. Reduce heat, cover, simmer and cook until the cauliflower is tender {about 12 minutes}.
Drain the cauliflower and return it to the saucepan.
Add yogurt, mustard, salt and pepper to the cauliflower and spinach and mash together using a potato masher.
Pour mixture into your prepared dish, top with Parmesan cheese, onions and almonds. Bake at 375 for 20 minutes or until golden. Serve warm.