Mashed Cauliflower and Spinach

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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 2 tablespoon butter (or clarified butter or ghee for Whole30)

Instructions

1. 1

   Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.

2. 2

   While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.

3. 3

   Once hot, add onions and sauté for 4-5 minutes or until completely cooked.

4. 4

   Add the spinach, toss and remove from heat.

5. 5

   Drain the cauliflower but retain about a cup of the cooking water.

6. 6

   Pulse the cauliflower until rice size but not pureed.

7. 7

   Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.

8. 8

   If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.

9. 9

   Serve immediately.