MASHED CAULIFLOWER AND SPINACH

We’ve been on a big cauliflower kick lately. It’s a lower carb and lower calorie alternative to potatoes – plus cauliflower cooks up quickly and tastes delicious!

I’m always looking for delicious ways to eat more veggies. A few weeks ago, I was cooking dinner and had planned to make cauliflower purée as a side dish to serve with our herb roasted chicken. We also had a big bag of baby spinach on hand in the refrigerator – and that was the simple inspiration behind today’s Mashed Cauliflower and Spinach.

To make this Mashed Cauliflower and Spinach, you’ll start out by cooking cauliflower florets in salted boiling water until soft and tender. While the cauliflower cooks, we sautéed some diced onion in a little bit of extra virgin olive oil, then added the fresh spinach to the pan to cook until just wilted.

INGREDIENTS

• 1 large head organic cauliflower, trimmed down to the florets
• 2 tablespoons extra virgin olive oil
• 1 cup sweet onion, diced small
• 2 cups organic fresh baby spinach
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 2 tablespoon butter (or clarified butter or ghee for Whole30)

INSTRUCTIONS

1. Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
2. While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
3. ............................

for full instruction please see : www.afamilyfeast.com

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