Creamed Spinach
This healthy cauliflower Creamed Spinach is a lighter take on classic creamed spinach, made without flour or roux.
Ingredients
- 3 cups frozen spinach
- 4 cups cauliflower florets
- 1 onion, diced
- 1 garlic clove, minced
- ½ cup mozzarella cheese, shredded
- ¼ cup heavy cream
- 1 tablespoon butter
- ½ teaspoon ground nutmeg
Instructions
- In a pot with a steamer basket or a microwave-safe bowl, steam the cauliflower florets until very soft, about 8–10 minutes.
- In a skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Add the garlic and sauté for another 30 seconds until fragrant.
- In a blender or food processor, combine the steamed cauliflower, sautéed onion and garlic, heavy cream, nutmeg, and mozzarella cheese. Blend until smooth and creamy.
- In the same skillet, add the spinach and cook for 2–3 minutes (until wilted if fresh or warmed through if frozen and drained).
- Pour the cauliflower sauce over the spinach and stir until everything is well combined and heated through.
- Taste and adjust seasoning with additional salt, pepper, or a touch more nutmeg if desired. Serve warm as a side dish.
Nutrition
Notes
- Drain the spinach well: Thawed frozen spinach holds a lot of water. Squeeze it dry using a clean kitchen towel or paper towels to prevent a watery final dish.
- Blend until fully smooth: The cauliflower sauce should be completely creamy with no visible texture. Blend for at least 1–2 minutes, scraping down the sides as needed.
- Adjust sauce consistency: If the sauce seems too thick, add a splash of cream while blending. If it’s too thin, simmer the finished dish for a few extra minutes to reduce excess moisture.
- Season at the end: Cauliflower absorbs salt differently than dairy-based sauces, so taste and adjust seasoning after everything is combined and heated through.
- Best served warm: This dish has the creamiest texture when served shortly after cooking, once the sauce has fully coated the spinach.
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