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 freshly 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.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!