- 1 cauliflower
- 4-5 Tbsp greek strained yogurt 2%
- 1 Tbsp butter
- 2 Tbsp horseradish sauce
- 1/2 cup grated cheese
- 1 Tbsp parsley finely chopped
- green onion finely chopped
- caramelized onions
Cut cauliflower in small pieces. Boil in salted water with 2 Tbsp lemon juice until tender.
Drain and transfer cauliflower in a food processor. Puree until smooth.
Add yogurt, butter, horseradish sauce, grated cheese, parsley and mix well with a spoon.
Garnish with chopped spring onions and caramelized onions (look here how to prepare them).