Cauliflower and Spinach Mash
photo by Zurie
- Ready In:
- 1 large red onions or 1 large sweet onion, chopped
- oil, for frying onion or water
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 36 ounces cauliflower (broken into florettes)
- 7 ounces spinach (I used baby spinach)
- 1⁄2 cup water
- 1 teaspoon nutmeg
- 2 teaspoons salt (flaky sea salt is nicest)
- 1 teaspoon hot pepper sauce
- 1 teaspoon black pepper
- Prepare the vegetables.
- Heat a thin layer of oil (or use water) in a LARGE pot. Add the chopped onion and fry over fairly high heat, stirring now and and then. (Or turn heat low, put on lid, and steam).
- When onion turns softer and sizzle, add the balsamic vinegar and sugar. (It IS better to use oil, because it's easier to use here, and will give more flavour).
- Add the cauliflower (florettes) as well as the spinach, add the water, bring to a boil, turn heat down and put lid on, and let simmer until cauliflower and spinach are tender and wilted. No need to overcook it completely.
- Remove the vegetables to a processor with a slotted spoon, and start processing. You will have quite an amount of cooking liquid left in the pot.
- Add just enough of this liquid to the processor to puree the vegetables.
- Add all the seasonings as it processes.
- (These you can change to your preference. Many people will want to add butter; I do not).
- When fairly smooth, ladle into a serving dish, and keep warm. Try not to leave it too long in a warming oven, as the dish tends to lose its colour.
- Serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.
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RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).