Low-Carb Cauliflower Creamed Spinach

Cauliflower Creamed Spinach

The Recipe Card, Instructional Video and Nutritional Information is at the bottom of the post, but don’t be too hasty! The post contains all my tips and tricks.

Cauliflower Creamed Spinach

Mmmm spinach…. I love me some spinach. My favorite way to eat my beloved spinach is creamed.

Creamed spinach recipes, sadly, contains flour, but fear no more, because that little fact forced us to invent this a.m.a.z.i.n.g. side dish recipe -> Low-Carb Cauliflower Creamed Spinach ohhhh yeah!

This recipe is definitely a family favorite. Yes, I say that almost every time we post a recipe, but this time it’s more true than the other times (I may or may not say that every time too, but that’s besides the point).

Cauliflower Creamed Spinach

This Spinach and Cauliflower Gratin is a surefire way to get your kids to eat vegetables, because it transforms it into something ridiculously delicious.

How to make healthy creamed spinach?

Not only does it use just 7 ingredients, it only takes about 20 minutes to make. Say whaaat?! Sauté the onion in some butter until soft, and add the spinach.

Cauliflower Creamed Spinach

While that happens the cauliflower boils away for 10 minutes.

As soon as those are done, scoop them into your food processor and blitz it with some cream and butter.

Stir everything together with some cheese, add more cheese on top, broil, and done! Scoop it onto your plate and enjoy!

Cauliflower Creamed Spinach

This is a perfect side dish since for pretty much anything, but it goes especially well with a nice piece of steak.

It’s also pretty easy to transform this spinach recipe in a vegan one – just omit the cheese, butter and cream. I’ve tried it that way and it definitely still packs a punch in the flavor department.

Eating healthy vegetables side dishes has definitely never tasted this good.

For more healthy side-dishes, check out some of our other yummy recipes:

  1. Zucchini with Tomato and Parmesan
  2. Curry Green Beans with Feta
  3. Carrot Mashed Potatoes
  4. Loaded Sweet Corn Salad

Also, go have a look at these great cauliflower recipes and roundups from other bloggers:

  1. Mushroom Cauliflower Rice Skillet
  2. Cheesy Cauliflower Muffins
  3. Garlic Parmesan Roasted Cauliflower
  4. 9 Keto Casserole Recipes

Pin it! Low-Carb Cauliflower Creamed Spinach

Cauliflower Creamed Spinach

Cauliflower Creamed Spinach Instructional Video


Cauliflower and Spinach Side Dish Recipe:

Low-Carb Cauliflower Creamed Spinach

3.72 from 63 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 side servings
Author: Roche Woodworth


  • 200 g/7oz • baby spinach
  • 1 • small cauliflower head [cut into florets – about 350g/12oz]
  • 1 • small onion [diced]
  • 1 • minced garlic clove
  • 1/2 cup • shredded mozzarella [plus a little more for on top]
  • 2 tbsp • heavy cream
  • 1 tbsp • butter [for the cauliflower]
  • 1/2 tsp • nutmeg
  • pinch of ground cloves
  • to taste • salt and pepper


  • Turn on broiler.
  • Bring a medium pot of water to the boil. Once it starts to boil, add the cauliflower florets and boil for 10 minutes.
  • While the cauliflower boils, caramelize the onion in a little bit of butter and oil [butter for flavor, oil to keep it from burning] until soft and and then add the spinach, nutmeg and cloves and cook until wilted.
  • When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food processor. Blitz the cauliflower until smooth with the cream and butter. Season with salt and pepper.
  • Now mix the cauliflower, spinach/onion and cheese together, adjust seasoning if needed, and scoop into a cast iron pan or small baking dish.
  • Slide under the broiler until the cheese is golden brown.
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

Cauliflower and Spinach Gratin Nutritional Information

Low-Carb Cauliflower Creamed Spinach-6

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63 thoughts on “Low-Carb Cauliflower Creamed Spinach”

  1. It surely is amazing recipe and yet so simple in making. Thank you very much. It would taste awesome too. Sometimes, we want something differently. So, it is the answer.

    1. Hi Beth, thanks for the feedback. As stated in the recipe, I recommend adding just a pinch of ground cloves (which is less than 1/16th of a teaspoon if we’re being technical) – that’s definitely not enough to give an overpowering taste. So, you might have added just a bit too much. If you do make this again, I would suggest adding just a tiny amount or forego it completely if you do not like the taste of cloves. Hope this helps 🙂

  2. This is really good. I used 2 bags of frozen cauliflower and a stick mixer. I did add the butter but it was plenty moist enough I didn’t use the cream. I did add a little low fat sharp cheddar along with the mozzarella. I like to change up recipes, next time I think I will also add some broccoli Yum!

    1. Glad you liked it, Sheri! Adding broccoli sounds delicious! I think I might give that a try next time too 😀

    1. Thanks Joe! 🙂 Unfortunately I am not a qualified nutritionist/dietitian and cannot give nutritional information on my recipes. Sorry about that!

      1. Find an app like My Fitness Pal and go to the recipe tab. Add the ingredients. It should give you all of the nutritional info from calories, carbs, fat , and vitamin content. It’s a free app.

    2. You can use a great app MyFitnessPal and put in any recipe and it breaks down the nutritional value. Best diet and exercise app ever!

    1. Hi Virginie, I can’t see why not! 😀 It’ll probably taste good, I’m going to give it a try next time I cook it!

  3. Hello…not sure if this was asked but do you drain the cauliflower with a cheesecloth or anything before putting it in the blender? I’ve had an experience where I didn’t drain it and the dish was soupy.

    1. Hi Amber 🙂 I don’t drain the cauliflower – I just scoop the florets out of the water with a slotted spoon and use it as is! I’ve made this recipe countless times myself and have never had an issue with it being soupy.

  4. This looks delicious. I’m going to try it with fresh spinach first, but do you think it would work with frozen, thawed spinach if I needed to use that sometime?

    1. Hi Karen! It would definitely work, just be sure to squeeze out all the excess moisture from the thawed spinach before adding it to the cauliflower 🙂

  5. I just made this & let me tell you!!! All my picky boys LOVED it! My husband & youngest added bacon bits to theirs but oldest loved it the way it is!!! Since I’ve been trying to incorporate more veggies in my boys diet; the best part is that only my husband knew it was cauliflower! My boys just thought it was my new mashed taters!!!

  6. This was awesome! Made it last night to have alongside roast chicken. ..love me some cauliflower and always looking for new ways to incorporate it into meals!

  7. I’ve made this a few times already and it’s amazing! I’d like to double or triple the recipe for a side for our holiday meal. Can I assemble ahead of time, refrigerate and bake to heat? Do you recommend this?

    1. Lauren, I was wondering if you went ahead and made the big batch ahead of time. I would like to do it also for a family dinner. If you did, did it bake ok? Or was it too watery the next day. Thanks.

  8. I didn’t care for the cloves so I used garlic instead. This is a big hit in my household!! Thanks for the recipe.

  9. I will cream 1/2 or so of the cauliflower and leave the rest in small chunky bits. Allison, I’m with you. Garlic instead of cloves. Yum.

  10. I am going to make this. I seldom use my microwave, but I think the cauliflower would work perfectly, still fresh tasting and not watery. Now to find a broiler-proof pan/dish.

  11. I’m not a huge onion fan. Will it change the taste much if I don’t use it? That will also lower carb count right? Thanks for sharing!!

    1. Hi Arlene, it probably won’t make a massive difference in taste, but since I didn’t test it that way I can’t say for sure. It’s true that it will lower the carb count, but not by a massive amount! Hope you like it! Let me know if it turns out okay!

  12. What a terrific side dish or even a dip. I made it and did add just a clove of ground garlic and used cheddar instead and WOW. Amazing. I will be making this again and again.

    Thank you for sharing

  13. I’ve tried several different cauliflower mash recipes, and this one is by far the tastiest I’ve made so far. So glad I found it. I’m sure I will making this again and again. Thank you for posting it!

  14. This was amazing! I used it as a main dish by cooking chicken thighs in the skillet first. Added the rest of the ingredients and had a fabulous meal. I also cooked the cauliflower in my instant pot instead of boiling it.

  15. I cook every day but have never tried cooking cauliflower. I skipped over all the recipes for it thinking surely it wouldn’t taste good as a replacement for rice or mashed potatoes. So I saw this recipe and had everything except the cream so decided to try it. I didn’t add the cloves because I only had whole cloves and didn’t feel like processing them. I used 2% milk instead of cream and threw in a little parmesan cheese with the mozzarella. I didn’t see where in the recipe to add the garlic so I put it in when the spinach was almost wilted. I thought it was really good, my husband who resembles a three year old when trying new foods said it was ok. I would make it again but without the nutmeg, to me it gave an odd flavor but maybe that’s because I didn’t use the cloves. I’m for sure a new fan of cauliflower and can’t wait to try it other ways.

  16. I read the recipe and had to make it right away (after midnight) So I used what I had. I boiled the cauliflower, moved it to blender with a slotted spoon.
    It was slow blending so I added a tablespoon of butter. The I decided to just put in the fresh spinach. It gave it a crisp taste. I couldn’t decide if I should use unflavored yogurt or coconut milk. I seasoned it with a onion/garlic/parsley spice mix from Trader Joe’s. I used Oxacan grated cheese because it melts so well.
    Next time I will follow the recipe but I was delighted with my results. I ate half of it for dinner. The rest will be beaten in with some eggs for breakfast.
    This would be a great potluck dish–especially since it can be made vegan so easily.
    This is the first of your recipes I have tried–now I am going to go down the list and try others

    1. Kale would definitely do great, Swiss chard as well. And who knows, maybe even broccoli…I might give that a try myself!:)

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