1small head of cauliflowercut into florets (about 12-ounces)
4tablespoonsbutterdivided
1tablespoonextra virgin olive oil
1small sweet oniondiced
1garlic cloveminced
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
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.
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