Rich Cauliflower Creamed Spinach
Recipe type: Side Dish
Serves: four servings
dairy, egg, soy, oil, and gluten free, vegan
  • 1 large head cauliflower, peeled and chopped
  • 1 cube or teaspoon vegan boullion
  • 3-4 garlic cloves, finely minced
  • 1 teaspoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon sea salt
  • 16 ounces fresh raw baby spinach
  1. Place chopped cauliflower in large stock pot with the vegetable bouillon. Add enough water to completely cover cauliflower and then some – an inch or two over. Bring to boil, reduce to simmer. Continue at a simmer for 6-8 minutes, or until cauliflower is tender.
  2. Reserve the cooking broth.
  3. Using a mesh strainer with a bowl underneath, drain cauliflower and set aside to cool slightly.
  4. In a blender, combine cauliflower with one third cup reserved cooking broth, garlic, nutritional yeast, onion powder, nutmeg, and sea salt. (Depending on size of cauliflower, I sometimes use ⅓ cup broth, and sometimes need ½ cup broth.)
  5. Carefully blend cauliflower mixture at highest speed until completely smooth, pausing to scrape sides with spatula as needed. (Adjust consistency by adding more broth as needed.)
  6. Transfer sauce to saucepan over low heat. Fold in fresh spinach. Stir to combine, and continue to stir as sauce warms through and spinach wilts - several minutes.
  7. Transfer to serving bowl and serve warm.
Recipe by spabettie at