This vegan creamed spinach uses cauliflower purée as a stand-in for the cream. The most amazing part: The dish tastes just as creamy, but is actually more intensely spinach-flavored as a result, since dairy can mute flavors. It's a win-win.
Why It Works
- Puréed cauliflower forms a creamy base to bind the spinach.
- Eliminating dairy means that the spinach flavor comes to the forefront, bright and clear.
- Yield:Serves 4 to 6
- Active time: 30 minutes
- Total time:45 minutes
- 6 ounces cauliflower florets (170g; about 1/3 of a small head)
- 6 ounces almond, soy, rice, or cashew milk (2/3 cup; 170ml)
- 2 tablespoons (30ml) coconut oil
- 1 medium onion, finely chopped (about 8 ounces; 225g)
- 3 medium cloves garlic, minced
- 1/2 teaspoon freshly grated nutmeg
- 1 pound (450g) mature curly or flat-leaf spinach, washed well and roughly chopped
- Kosher salt and freshly ground black pepper
Combine cauliflower and milk in a small saucepan. Bring to a simmer over medium heat, cover, reduce heat to lowest setting, and let cook until cauliflower is completely tender, about 10 minutes. Blend into a smooth purée using an immersion blender or countertop blender. Set aside.
Heat coconut oil over medium heat in a large saucepan until melted. Add onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add nutmeg and stir to combine. Add spinach one handful at a time, stirring and folding until each handful of spinach is wilted before adding the next.
Add cauliflower purée to spinach mixture and stir to combine. Bring to a bare simmer and cook, stirring occasionally, until spinach is completely tender and mixture is creamy. Season to taste with salt and pepper and serve.