Bacon and Cauliflower Creamed Spinach

The past five months have flown by with a newborn, and it has hit us that next week we will be flying out to Wisconsin to celebrate Thanksgiving with family. Turkey Day is the first of many opportunities to over-indulge (in food and drink) with friends and family on a regular basis through the end of the year. There’s nothing wrong with making a conscious choice to treat yourself. However, we’ve learned that going off the rails has its consequences and is less and less appealing each holiday season.

As a result, we are always trying to create more options for our holiday tables, and this time we think we’ve really struck gold. This creamed cauliflower, spinach, and bacon medley has the heartiness of mashed potatoes, plenty of spinach, and bacon for days. It’s a great option for anyone looking to stay low-carb during the holiday feast, but it won’t leave anyone else feeling deprived. We hope it makes its way to your table as well, no matter the season.

Ingredients
1 head of cauliflower, chopped
1 lb package of bacon, diced
1 yellow onion, chopped
6 cloves garlic, smashed
10 oz, baby spinach
1/4 C avocado oil
Sprinkle of black pepper
1 14-oz can full fat coconut milk
1/4 tsp rubbed sage

Method

Preheat the oven to 425° F. Roast cauliflower with bacon, onion and garlic for 40-50 minutes, mixing half-way, until cauliflower is tender. Set aside to cool for 10 minutes, and reduce oven to 350° F.

Add the roasted ingredients to a Vitamix or high powered blender. Pour in coconut milk and add sage. Blend on a high speed to make a thick cream.

Mix with spinach in a large casserole dish. Then, cover and bake for 20 minutes.

Toss again, and bake for an additional 10 minutes covered.

Finally, mix and then bake for 10 minutes uncovered.

Bacon and Cauliflower Creamed Spinach Recipe [paleo, primal, gluten-free, dairy-free, keto]]

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Bacon and Cauliflower Creamed Spinach

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients
1 head of cauliflower, chopped
1 lb package of bacon, diced
1 yellow onion, chopped
6 cloves garlic, smashed
10 oz baby spinach
1/4 C avocado oil
Sprinkle of black pepper
1 14-oz can full fat coconut milk
1/4 tsp rubbed sage

Method

  1. Preheat the oven to 425° F. Roast cauliflower with bacon, onion and garlic for 40-50 minutes, until cauliflower is tender. Set aside to cool for 10 minutes, and reduce oven to 350° F.
  2. Add the roasted ingredients to a Vitamix or high powered blender. Pour in coconut milk and add sage. Blend on a high speed to make a thick cream.
  3. Mix with spinach in a large casserole dish. Then, cover and bake for 20 minutes.
  4. Toss again, and bake for an additional 10 minutes covered.
  5. Finally, mix and then bake for 10 minutes uncovered.

2 Comments

  1. Cindy says:

    I love this recipe and can’t wait to make it! I thought I was getting a bonus recipe when I saw the Pumpkin Pudding then realized you forgot to change the name at the top of the recipe. I guess I’ll have to sort through the archives to find it. The name sounds delicious!

    Like

    • Heather Schrader says:

      Hi Cindy,
      Thank you for catching my mistake! I’ve updated the printable version of the recipe to accurately reflect the name, time required, etc. (The Orange Spiced Pumpkin Pudding was last week’s recipe, so you should be able to easily find it on our website’s front page: thatpaleocouple.com.) Thanks again, and enjoy!
      Heather

      Like

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