Rich Cauliflower Creamed Spinach – a tasty remake of the classic! this easy recipe is one most everyone can enjoy – soy, gluten, oil, nut free and low carb!
Rich Cauliflower Creamed Spinach
I have pretty much been plant based – vegetarian most of my life.
Celebrations over the years often included a nice night out at a restaurant. In my family, that restaurant was often the favorite steakhouse in Portland.
On those nights, my dinner was a lovely selection of sides – baked potato, salad, creamed spinach.
In no way is this a complaint! I love sides! I love a whole dinner made up from sides and starters!
As a result, that rich creamed spinach – a classic on a steakhouse menu – reminds me of childhood. An easy side dish to make vegan, really – one might begin with a basic roux or vegan béchamel sauce.
As I continue to work with a family that doesn’t eat gluten or carbs, I often find myself challenging my now tried and true methods that come with several years of vegan cooking. The methods adapted from those I learned years ago from classically trained chefs.
The glorious result? This Rich Cauliflower Creamed Spinach is not only gluten free and low carb, it is nut free, oil free, and soy free.
and freakin’ delicious.
I have a few cauliflower based sauce recipes, from an incredibly popular Spicy Chorizo Queso to one of our family favorites, Protein Rich Chipotle Alfredo. A basic white sauce had to be happening, right?
Creamed Spinach is something I have made in the past with my cashew based bechamel, but I just had to try this with cauliflower.
I am so happy with the result!
Rich Cauliflower Creamed Spinach
YIELD: four servings
dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
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
1/2 teaspoon sea salt
16 ounces fresh raw baby spinach
INSTRUCTIONS:
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.
Reserve the cooking broth.
Using a mesh strainer with a bowl underneath, drain cauliflower and set aside to cool slightly.
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 1/3 cup broth, and sometimes need 1/2 cup broth.)
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.)
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.
Transfer to serving bowl and serve warm.
Very nearly the creamed spinach of my youth…
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Rich Cauliflower Creamed Spinach recipe:
- 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
- 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.
- Reserve the cooking broth.
- Using a mesh strainer with a bowl underneath, drain cauliflower and set aside to cool slightly.
- 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.)
- 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.)
- 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.
- Transfer to serving bowl and serve warm.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Melissa says
December 2, 2018 at 3:18 pmCan this be made ahead of time and reheated? Thinking about making it for Christmas Dinner but I like to be any busier in the kitchen that day so I like to make as much ahead of time as I can. Even if I could just make the sauce ahead, reheat it the day of and add the spinach right before serving. Please give me your thoughts. If you have other recipes that would reheat well and stay hot for a little bit please share.
Kristina Sloggett says
December 3, 2018 at 10:30 amhi Melissa! the sauce can definitely be made ahead! I’d probably just make the sauce ahead, heat it up and quickly add the spinach – that part takes so little time.
some of my other make ahead recipes that work for holiday eats:
Mini Sausage Pies
Broccoli Cheese Muffins
Lemon Brussels & Kale Salad
Spiced Pumpkin Basil Cheese Ball
Crispy Maple Mustard Stuffed Potato Balls
Cranberry Fluff Jello Salad
Spicy Potato Lentil Pies
enjoy! 🙂
Jen@sweetgreenkitchen says
March 12, 2018 at 10:14 pmThis looks delicious! I love everything spinach and i recently made a creamy vegan cauliflower sauce for glutn free pasta that i would have been happy to drink gallons of. I can’t wait to try your combo. I’ve made so many cashew cream sauces it’s so nice to finally have a nut free and much lower fat creamy sauce option!
Jennifer says
March 9, 2018 at 8:00 amYum! I love that this is so creamy and vegan. And the color is very pretty too.