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1
Steam cauliflower in a vegetable steamer until very tender.
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2
Preheat oven to 400 degrees.
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3
Preheat large nonstick skillet over medium high heat with 1 tablespoon olive oil. Add onion and cook for 5 - 8 min stirring frequently until onion softens and starts to lightly brown. Add chicken broth by tablespoons to keep onions from burning if the pan becomes too dry.
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4
Add garlic, oregano, lemon zest and juice, 1/2 cup chicken broth and wine. Cook another 5 minutes to reduce, then set aside in a bowl.
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5
In the same pan, add remaining olive oil (1 tablespoon). Add chicken breasts and brown on both sides. Remove from heat.
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6
Top chicken with half of the onion mixture and add remaining chicken broth to the pan. Bake for 15 - 20 minutes until chicken is done. Remove chicken to a plate and keep warm, scraping off onion mixture into the pan. Place the pan on the stove over medium heat.
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7
Add capers and scrape up bits from the pan into the sauce. Reduce sauce over medium heat for 3 - 5 minutes. If you need more sauce, simply add a little more broth or white wine. Remove from heat and add half of the Greek yogurt, mixing thoroughly to make the sauce.
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8
Remove cauliflower to a large bowl and add remaining onion mixture and remaining Greek yogurt. Whip with a mixer until still slightly chunky, but thoroughly combined. Season with salt and pepper.
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9
Serve chicken sliced and topped with sauce alongside smashed cauliflower. Garnish with parsley.
