Ingredients

The following ingredients have 4 Servings
  • 900 g 2lbs baby spinach leaves, roughly chopped
  • 2 tbsp coconut oil
  • 1/2 small onion (chopped)
  • 1 clove garlic (minced)
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly cracked black pepper
  • 1 small head cauliflower (roughly chopped (500g | 1.1lb))
  • 1 cup light chicken stock
  • 1 cup full fat coconut milk
  • 1 tbsp preserved lemons (finely chopped)
  • 1/4 cup ghee (or make your own)
  • 1 tbsp Dijon mustard
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground Ceylon cinnamon

Instruction

  • Add coconut oil, onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
  • Throw the cauliflower florets in and continue cooking for a minute or two.
  • Add chicken stock, cover and bring to the boil; lower the heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
  • Kill the heat, then add coconut milk, preserved lemon, ghee, Dijon mustard, nutmeg and cinnamon and process with a stick blender on high speed until super smooth and silky in consistency. Set aside. (Alternatively, you could process that in a blender but you may have to work in several batches.)
  • Chop the spinach roughly and then place it in a large microwave safe bowl. You will probably have to work in 2 or 3 batches, unless you own a giant sized microwave and gargantuan mixing bowls. Cook on high, uncovered, for about 4 minutes or until completely wilted and then set aside to cool.
  • When the spinach is cool enough to be handled, squeeze as much water as you can out of it and delicately mix it in with the creamy cauliflower sauce.
  • Serve immediately with your favorite side of protein.