Holly Furtick


  • 1 head cauliflower (remove stem and cut into 1/2 inch pieces)
  • 1 clove garlic (peeled and pressed)
  • 1 qt chicken stock
  • 3 tbsp butter
  • 1/3 c plain greek yogurt
  • 2 c shredded white cheddar cheese or shredded gouda
  • Salt and pepper to taste


  • Bring cauliflower, garlic, and chicken stock to a boil, lower to simmer and cook until cauliflower is tender.
  • Once cooked, drain cauliflower and place in a blender or food processor with the butter (you can use a hand mixer too but it may not be as smooth). Blend until fine. Add yogurt and blend again. Add cheese and blend.
  • Thank you Lindsay Kingdon for the recipe!

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