Overview
Ingredients
Equipment
- 8-inch skillet
- Blender
- Saucepan
Method
Make the creamy base
Heat the oven to 450\u00b0F and oil an 8-inch skillet. Boil the cauliflower and garlic until tender, about 8 minutes, then transfer to a blender. Blanch the spinach briefly, chill, squeeze very dry, and chop. Blend the cauliflower and garlic with the yogurt, olive oil, Dijon, and salt.
Mix and fill
Stir the blended base together with the spinach, artichokes, and scallions. Spread in the skillet and top with the cheddar.
Bake
Bake 15 to 18 minutes until bubbling and browned. Serve hot with toasted baguette and red pepper flakes if you like.
Tips
Nutrition
Storage
Frequently asked
Can I taste the cauliflower?+
No \u2014 blended with yogurt, garlic, and Dijon it reads as cream, which is exactly the point.
Frozen spinach instead of fresh?+
Yes \u2014 thaw and squeeze it very dry; it replaces the blanching step.
Can I make it ahead?+
Assemble the skillet, refrigerate, and bake just before serving, adding a few minutes.
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