Vegan Cauliflower-Creamed Spinach

Ingredients

• 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

Directions

1. 1. 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.
2. 2. 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.
3. 3. 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.