Summary

Ingredients

• 1 head cauliflower
• 1 cup yogurt, Greek, approx. 50 g
• 50 g Emmentaler cheese, rated
• 50 g cheddar cheese, rated
• salt and pepper

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Instructions

1. Clean the cauliflower, cut into florets of roughly the same size and cook in salted water for about 10 minutes. Drain and drain the cauliflower.
2. Put the cauliflower florets in a saucepan, set the stove to medium temperature. Season the florets with salt and pepper and stir in first the yoghurt, then the grated cheese.
3. Serve the cauliflower when the cheese has melted.
4. Tip: The florets should be coated well with sauce. If you have a large cauliflower, use more yogurt and cheese.