Hayl's Kitchen

1 Preheat oven to 425°F and lightly grease a 1½ quart (5 cup) casserole/baking dish, or 8-9” cast iron skillet.
Cook Cauliflower:
1 Bring water to a boil in pot, add cauliflower and boil for 10 minutes until tender and easily pierced with a fork. Set aside some cooking liquid and drain.
2 Transfer cauliflower and 3 Tbsp cooking liquid to a blender (or food processor) and blend until mostly smooth, about 15 seconds.
Make dip:
1 In a large bowl, stir together cream cheese and yogurt.
2 Add spinach, cauliflower, half shredded mozzarella, parmesan, mustard, garlic powder, onion powder, salt and pepper. Mix until combined.
3 Transfer to cast iron skillet or casserole dish, top with remaining mozzarella, and bake for 15 minutes until cheese is melted, bubbly, and lightly browned.