At this time, I would like to introduce you to my new favorite side dish: low-carb cauliflower creamed spinach.
This recipe is a different take on the classic creamed spinach. The rich creamy cauliflower cream sauce replaces all the heavy cream, butter, and flour found in traditional cream sauces. Taking out the flour also makes this recipe gluten-free, so it is a great recipe to keep in your arsenal when having gluten-intolerant family and friends over to eat.
I first made this cauliflower creamed spinach dish as a Meatless Monday main course. I couldn’t get over how incredibly easy this dish is to make and those of you that follow my Instagram stories could not get over the cheese pull, when I spooned this deliciousness onto a plate.
Just look at this cheese pull!
I had a few people message me about posting this recipe and since I knew how hectic life was at the time, so I went ahead and gave them the recipe to enjoy before this post was even written. The recipe received glowing reviews from everyone who tried it.
This low-carb cauliflower creamed spinach is a lighter take on classic creamed spinach. Ready in just 15 minutes, this irresistible cauliflower creamed spinach is full of flavor and you can enjoy it guilt-free! You get all that wonderful rich creaminess of something sinful, but healthy goodness provided by low-carb vegetables.
Helpful Tools To Have:
Food Processor | Blender | Immersion Blender | Microplane
Ingredients:
- cauliflower florets
- butter
- extra virgin olive oil
- diced sweet onion
- minced garlic
- baby spinach
- shredded mozzarella cheese
- heavy cream or half-n-half
- ground nutmeg
- ground cloves
- Kosher salt and freshly cracked black pepper
How To Make Low-Carb Cauliflower Creamed Spinach
- Preheat the broiler while preparing the mixture.
- Bring water to a boil in a medium pot, over high heat. Add the cauliflower and boil for 10 minutes.
- While the cauliflower boils, melt 2 tablespoons of the butter with the olive oil in a large saute pan. When the butter starts to foam add onion and saute, until translucent and soft but not browned, about 5 minutes. Stir in the garlic and cook, until fragrant, about 30 seconds. Season with nutmeg and cloves stir to combine. Add spinach one handful at a time. Stir and fold until each handful of spinach is wilted, before adding the next.
- When the cauliflower is tender, strain out the water and dump the florets into a food processor or blender, add the cream and the remaining 2 tablespoons of butter. Blend until smooth. Remove the lid, and season with salt and pepper, to taste. Pour the cauliflower into the spinach mixture, and add a ½ cup of the cheese and mix well. Pour the mixture into a small broiler-safe baking dish.
- Place the baking dish under the broiler until the cheese is golden brown, about 5-minutes.
Whether you eat this as a vegetarian main course or a side dish, this is cauliflower creamed spinach is an easy and delicious way to eat your veggies without all those carby calories.
Enjoy!
Low-Carb Cauliflower Creamed Spinach
Ingredients
- 1 small head of cauliflower cut into florets (about 12-ounces)
- 4 tablespoons butter divided
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion diced
- 1 garlic clove minced
- 5 ounce bag fresh baby spinach
- 1 cup mozzarella cheese shredded (divided)
- 2 tablespoons heavy cream can use half & half
- ½ teaspoon ground nutmeg freshly grated is best
- pinch of ground cloves
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the broiler while preparing the mixture.
- Bring water to a boil in a medium pot, over high heat. Add the cauliflower and boil for 10 minutes.
- While the cauliflower boils, melt 2 tablespoons of the butter with the olive oil in a large saute pan. When the butter starts to foam add onion and saute, until translucent and soft but not browned, about 5 minutes. Stir in the garlic and cook, until fragrant, about 30 seconds. Season with nutmeg and cloves stir to combine. Add spinach one handful at a time. Stir and fold until each handful of spinach is wilted, before adding the next.
- When the cauliflower is tender, strain out the water and dump the florets into a food processor or blender, add the cream and the remaining 2 tablespoons of butter. Blend until smooth. Remove the lid, and season with salt and pepper, to taste. Pour the cauliflower into the spinach mixture, and add a ½ cup of the cheese and mix well. Pour the mixture into a small broiler safe baking dish.
- Place the baking dish under the broiler until the cheese is golden brown, about 5-minutes.
Notes
Nutrition
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Tasty Eats Ronit Penso says
It seems it’s cauliflower week for the both of us! Love the addition of spinach here. 🙂
The Mountain Kitchen says
Hi Ronit! Well, you know what they say about great minds…lol! I’m heading over to check out your recipe. Thanks for stopping by! 🙂
Julie is Hostess At Heart says
This sounds amazing. John might turn up his nose which will leave the whole thing to me!
The Mountain Kitchen says
Thanks, Julie. John will love it too! Just show him the cheese!!
Dana @ IveGotCake says
Daaaaaaaaaaaaaaamn!! Look AT that pull!!
Damn mama! You did that *handclap*
The Mountain Kitchen says
((BOWING)) Thank you. <3
Colleen says
YUM!!!
The Mountain Kitchen says
Thanks, Colleen. This is so good!
chef mimi says
Very nice. I like the mixture you created with the vegetables. Plus the cheese!!! So sorry about your loss. It’s so hard.
The Mountain Kitchen says
Thank you so much Mimi.
Lillian says
This recipe is a hit with my family. What a tasty way to get spinach and broccoli into their mouths!
The Mountain Kitchen says
Hi Lillian! I tell you creamed cauliflower may be a little better than potatoes to me. I’m glad your family loved the recipe. Thanks for the feedback. I really appreciate it! ~ Debbie
Sara S says
Can I make this ahead of time? I’m planning on having it as a side dish for Christmas dinner. If so how long do I heat it in the oven and at what temp?
The Mountain Kitchen says
Hi Sara! Yes, you can make this ahead of time. This is what I would do… Make up the recipe and add the cauliflower creamed spinach to the oven-safe baking dish, but DO NOT top with the cheese. Let it cool, then add top with the cheese. Seal tightly and place it in the refrigerator. When you are ready to bake it, put it inside a cold oven and turn on the oven. Set to 350 degrees F and let the dish come up to temperature with the oven. I have never done this, so I don’t know how long it takes to get warm all the way through. I’m guessing about 30 minutes or so. Check it starting at 20 minutes and see how it’s coming along. An instant-read thermometer or some other type of food thermometer will come in handy here. When it is warm all the way through, turn on the broiler and brown the cheese for 5 minutes as the original recipe states. I’m confident this will work for you. Let me know how it goes and if you have any other questions you can email me directly here: https://www.themountainkitchen.com/contact-us/ Merry Christmas!
Kris Marie says
Could I use frozen cauliflower and spinach?
The Mountain Kitchen says
Hi Kris! Yes, you can, but make sure to thaw and drain the spinach well, so the creamed spinach isn’t watery. Enjoy!