Baked Cauliflower Cream Spinach
I was on Pinterest last week looking for inspiration for the lonely cauliflower in my mother’s fridge that looked like it was on death’s door. Alas, I came upon a low carb creamed spinach recipe and inspiration was struck (I love browsing Pinterest for meal ideas!).
340 g package frozen chopped spinach, cooked and completely strained
1 1/2 cups of Cauliflower Alfredo Sauce:
2 Cups sodium-reduced stock (I used beef)
1 Head of cauliflower, cut into small pieces (see notes)
2 Cloves of garlic, peeled
¼ Cup grated Parmesan cheese
2 tbsp Half & Half (10%) cream
2 tsp Dijon mustard
1/2 cup grated part skim mozzarella
Add the stock to a large pot with a tight-fitting lid, and bring it to a boil.
Add the cauliflower and garlic to the stock when it has come to a boil; season with salt and pepper.
Cook until the cauliflower is fork tender, about 15 minutes.
Then puree the cauliflower and the garlic in the stock using an immersion blender or a blender (you’re blending everything all together until smooth).
Add the Parmesan, Dijon and cream to the puree; season with salt and pepper.
Preheat your broiler to high.
Mix the cooked spinach and Cauliflower Alfredo Sauce together and then transfer to an over safe casserole dish.
Taste and adjust seasoning.
Top evenly with the mozzarella cheese.
Broil until bubbling and cheese slightly charred.
- You can make the Cauliflower Alfredo Sauce a few days ahead of time.