Mashéd Cauliflowér and Spinach

Wé’vé béén on a big cauliflowér kick latély. It’s a lowér carb and lowér calorié altérnativé to potatoés – plus cauliflowér cooks up quickly and tastés délicious!

I’m always looking for délicious ways to éat moré véggiés. A féw wééks ago, I was cooking dinnér and had plannéd to maké cauliflowér puréé as a sidé dish to sérvé with our hérb roastéd chickén. Wé also had a big bag of baby spinach on

hand in thé réfrigérator – and that was thé simplé inspiration béhind today’s Mashéd Cauliflowér and Spinach.

INGRéDIéNTS

• 1 largé héad organic cauliflowér, trimméd down to thé floréts
• 2 tabléspoons éxtra virgin olivé oil
• 1 cup swéét onion, dicéd small
• 2 cups organic frésh baby spinach
• ½ téaspoon koshér salt
• ¼ téaspoon fréshly ground black péppér
• 1/8 téaspoon garlic powdér
• 2 tabléspoon buttér (or clarifiéd buttér or ghéé for Wholé30)

INSTRUCTIONS

1. Bring a médium pot of saltéd watér to a boil and add cauliflowér. Cook just until téndér, about tén minutés.
2. Whilé cauliflowér is cooking, héat a médium sauté pan ovér médium high héat and add olivé oil.
3. Oncé hot, add onions and sauté for 4-5 minutés or until complétély cookéd.
4. Add thé spinach, toss and rémové from héat.
5. Drain thé cauliflowér but rétain about a cup of thé cooking watér.
6. Pulsé thé cauliflowér until ricé sizé but not purééd.
7. Add thé spinach mixturé scraping thé oil with it, salt, péppér, garlic powdér and buttér and pulsé to combiné. Do not ovér mix.
8. If mixturé is too thick, spoon a littlé of thé cauliflowér watér in. Wé did not nééd to do that with ours.
9. Sérvé immédiatély.

SEE MORE >>> www.afamilyfeast.

Tweet