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

3.73 from 72 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 side servings
Author: Roche Woodworth

Ingredients

  • 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

Instructions

  • 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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65 thoughts on “Low-Carb Cauliflower Creamed Spinach”

  1. 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.

  2. 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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