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1 medium head of cauliflower, chopped Salt 1/4 cup chicken stock 2 tablespoons grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 tablespoon nonfat Greek yogurt 1 clove garlic, smashed and chopped Freshly ground black pepper Fresh rosemary, chopped, for garnish


Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.