Vegan Cauliflower-Creamed Spinach Recipe

• 6 ounces
• (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

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 puree using an immersion blender or countertop blender. Set aside.
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. Add cauliflower puree 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.

almond, coconut oil, onion, garlic, nutmeg, curly, kosher salt

Taken from www.seriouseats.com/recipes/2017/03/vegan-cauliflower-creamed-spinach-recipe.html (may not work)