Cauliflower-Creamed Spinach

Here is another creamy side dish, this time featuring cauliflower and spinach. It goes really well with roasted meats like the Perfect Pork Tenderloin.

Makes 6 servings

• 1 head cauliflower, cut into florets
• 2 tablespoons heavy cream
• 1 tablespoon butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 5 ounces baby spinach
• ½ cup shredded part-skim low-moisture mozzarella cheese
• ½ teaspoon ground nutmeg
• Pinch ground cloves

Preheat the oven broiler.

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until tender, about 10 minutes. Using a slotted spoon, transfer the cauliflower to a food processor. Add the cream, butter, salt, and pepper and pulse until smooth.

Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the spinach, mozzarella, nutmeg, and cloves and mix to combine. Add the cauliflower puree and cook, stirring, until heated through, 8 to 10 minutes.

Place the skillet under the broiler for 3 to 4 minutes, until the cheese has browned.

Nutritional Info (per serving)

Calories 153, fat 8.6 g, protein 9.8 g, carbs 14.2 g, fiber 6.6 g