Paleo Creamed Spinach

Name: Paleo Creamed Spinach
Total time: 20 min
Ingredients: 2 tbsp Coconut oil; ½ small Yellow onion, finely chopped; 1 clove Garlic clove, minced; ½ tsp Himalayan salt; ½ tsp Freshly cracked black pepper; 500 g Cauliflower florets, roughly chopped; 1 cup Chicken stock; 1 cup Full-fat coconut milk; 1 tbsp Preserved lemon, finely chopped; ¼ cup Ghee; 1 tbsp Dijon mustard; ¼ tsp Freshly grated nutmeg; ⅛ tsp Ground Ceylon cinnamon; 900 g Baby spinach leaves, roughly chopped

Recipe GLPR6087a45d0189f3

Side Dish

20 min

Microwave

SNAP eligible

A silky, nutrient-dense side dish featuring wilted spinach blended with a creamy cauliflower-based sauce infused with preserved lemon, spices, and ghee. This paleo-friendly dish is naturally dairy-free and perfect alongside roasted proteins.

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Ingredients

2 tbsp Coconut oil

½ small Yellow onion, finely chopped

1 clove Garlic clove, minced

½ tsp Himalayan salt

½ tsp Freshly cracked black pepper

500 g Cauliflower florets, roughly chopped

1 cup Chicken stock

1 cup Full-fat coconut milk

1 tbsp Preserved lemon, finely chopped

¼ cup Ghee

1 tbsp Dijon mustard

¼ tsp Freshly grated nutmeg

⅛ tsp Ground Ceylon cinnamon

900 g Baby spinach leaves, roughly chopped

Directions

Warm the coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, salt, and black pepper. Cook for 1–2 minutes, stirring occasionally, until fragrant and the onion begins to soften.
Add the chopped cauliflower florets to the pan and stir to combine. Continue cooking for another 1–2 minutes, allowing the cauliflower to lightly soften.
Pour in the chicken stock and bring to a gentle boil. Cover the pan, reduce the heat to low, and simmer for 5–7 minutes until the cauliflower is completely tender and easily pierced with a fork.
Remove the pan from the heat. Add the coconut milk, preserved lemon, ghee, Dijon mustard, nutmeg, and cinnamon to the hot cauliflower mixture.
Using an immersion blender, blend the cauliflower mixture on high speed for 2–3 minutes until completely smooth and silky. If using a standard blender, work in batches to avoid overflow. Set the creamy sauce aside.
Roughly chop the spinach and place it in a large microwave-safe bowl. Due to its volume, you will likely need to work in 2–3 batches. Microwave on high, uncovered, for about 4 minutes until completely wilted. Transfer the wilted spinach to a clean kitchen towel and allow it to cool until it can be handled comfortably.
Once cool, gather the wilted spinach in the towel and gently squeeze out as much excess moisture as possible. This step is important for the final texture and consistency of the dish.
Add the squeezed spinach to the creamy cauliflower sauce and gently fold together until evenly combined. Serve immediately as a side dish alongside your favorite protein.

Comments

Grocery List Plus Editorial Staff3.75

Preserved lemon forces a second stop—most Charlotte grocers stock it only at Harris Teeter or specialty sections, if at all—and that's a real tax on a weeknight cook. The rest of the ingredients are straightforward at any major chain. The 20-minute estimate is honest for experienced cooks but assumes mise en place; add five minutes if you're dicing an onion cold. The dish itself is elegant and keeps well, reheating beautifully as a side or base, and the spice profile—cinnamon, nutmeg, mustard—lands smartly without being fussy once you have everything prepped.