Creamed spinach is one of those recipes that seems mutually exclusive with vegan or paleo, perhaps first made popular by Julia Child’s Mastering the Art of French Cooking. Now a steakhouse staple across the United States, creamed spinach is traditionally made with heavy cream and butter. This significantly lighter version does utilize a relatively high-fat ingredient (cashews) but the bulk of the “cream” is a virtually fat-free vegetable (cauliflower).
I’m striving to make all of my recipes allergen-free, but I created and photographed this Cauliflower-Cashew Creamed Spinach over a year ago. I found the photos on an old SD card, discovered the recipe in a spiral-bound coffee-stained notebook, and viola:
Cauliflower-Cashew Creamed Spinach + Roasted Tomatoes
2 cups cauliflower florets, fresh or frozen
1 cup raw cashews
2 garlic cloves
juice of 1 Meyer lemon
2 lbs spinach
3 heirloom tomatoes
Himalayan pink salt
Preheat oven to 325 F. Thinly slice the heirloom tomatoes and place on baking sheet in a single layer. Place baking sheet in oven and set timer to 20 minutes.
In a medium soup pot, boil cauliflower. Drain cauliflower when fully cooked (should be a very soft, mashable texture) and reserve the water/broth. Transfer drained cauliflower to Nutri-Bullet, Vita-Mix, blender or food processor.
Add garlic, 1/2 juice from the lemon, and the cashew nuts. Blend/purée, adding pinches of salt in increments to taste. If the mixture is too thick to blend smooth, add a small amount of the reserved cauliflower water.
Boil the spinach in the remaining cauliflower water. Drain water from spinach directly into the blender pitcher or food processor container with the blended cauliflower-cashew mixture. Blend until smooth.
Place a portion of drained, boiled spinach into each bowl. Pour cauliflower-cashew cream sauce over the spinach in each bowl, and top with roasted tomatoes. Serve immediately.
Bon Appétit, Paleoveganista.