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Preheat oven to 350 degrees F.
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In a large pot, combine cauliflower, potatoes, chicken broth, and water and bring to a boil. For added flavor I like to add a sprig of fresh rosemary. Simmer until tender, about 30 minutes. Drain the liquids and remove the rosemary.
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Add 2 tablespoons butter, yogurt, and seasonings to the cauliflower and potatoes. Blend all ingredients together using an immersion blender, regular blender, or food processor.
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Transport mixture to a large mixing bowl. Add flour, bacon, egg, 1/2 cup cheese, and 1/2 cup breadcrumbs and mix well to combine. Spoon mixture into a greased mini muffin tin.
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To make the topping, combine melted butter with 2 tablespoons breadcrumbs and 1 tablespoon cheese. Sprinkle topping over each mini muffin cup. Bake for 20-25 minutes until golden brown. Serve warm.