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 can be enjoyed guilt free!
1small head of cauliflowercut into florets (about 12-ounces)
1tablespoonextra virgin olive oil
1small sweet oniondiced
5ounce bag fresh baby spinach
1cupmozzarella cheese shredded (divided)
2tablespoonsheavy creamcan use half & half
½teaspoonground nutmegfreshly grated is best
pinchof ground cloves
Kosher salt and fresh cracked black pepperto taste
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.
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