Ingredient

• 3 cups small cauliflower florets, ¾-inch pieces
• 2 garlic cloves
• 5 ounces fresh spinach
• 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped
• ⅓ cup chopped scallions
• ½ cup whole milk Greek yogurt
• 1½ tablespoons extra-virgin olive oil, more for brushing
• Heaping ½ teaspoon Dijon mustard
• Scant 1 teaspoon sea salt
• ¾ cup white cheddar cheese
• Pinches of red pepper flakes
• Toasted baguette, for serving
• Chopped parsley for garnish, optional

Direction

1. Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
2. Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water.
3. Set a bowl of ice water nearby. Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely. Drain and squeeze excess moisture from the spinach. Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
4. Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy. Add this mixture to the bowl with the spinach and artichokes and stir to combine.