Directions
1
reheat oven to 375°. Spray two mini muffin pans with cooking spray. Sprinkle with 1/3 cup of panko, dividing evenly between each muffin cup; set aside
2
Roll cauliflower in a clean linen tea towel. Twist ends and squeeze to remove as much moisture as possible.* Chop and set aside
3
Melt butter in large pot over medium heat. Combine flour with seasonings. Whisk into butter and cook 1 min., whisking constantly, until it becomes a thick paste
4
Slowly add milk, 1/2 cup at a time, whisking constantly. Cook, whisking, until mixture thickens and bubbles. Do not boil
5
Stir in Dijon mustard and cheddar. Cook, stirring, until melted, about 1 to 2 min
6
Remove from heat and stir in Greek yogurt; fold in cauliflower
7
Spoon 2 Tbsp. into each cup of prepared mini muffin pans. Top with remaining panko, dividing crumbs evenly. Spray with more cooking spray
8
Bake until cauliflower is tender and the cheese and panko have formed a crispy crust, about 10 min
9
Let cool 5 min., then remove from pan. Serve immediately with a green salad
