Cauliflower with Greek yogurt and Chives

Who would’ve thought cauliflower was good with sour cream and chives?!

I use nonfat Greek yogurt for sour cream, you see; it’s healthier, and this Greek yogurt is easier to find gluten-free, too. You have to watch out for oat gum in sour cream, especially the low fat varieties! 

Oîkos Plain Greek Yogurt: 

“Ingredients: CULTURED GRADE A NONFAT MILK.” 

Period. Nice and simple, like I prefer my ingredients lists.

I had roasted this cauliflower [trimmed into florets and baked at 375 for 15 minutes or until starting to brown, turning at least once], but steamed or microwaved or however you prefer works too.

I tossed probably 3 tablespoons of yogurt with a cup of roasted cauliflower, and topped with a generous shaking of chives. 

That was it!

(Don’t tell my doctor I’m eating it as a stand-alone lunch bowl, though; he wouldn’t approve. Whole grain carbs should accompany lunch to fight the afternoon fatigue and all that!)