Vegan Cauliflower-Creamed Spinach
6 ounces cauliflower florets
6 ounces almond, soy, rice, or cashew milk
2 tablespoons coconut oil
1 medium onion, finely chopped
3 medium cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
1 pound mature curly or flat-leaf spinach, washed well and roughly chopped
Kosher salt and freshly ground black pepper
Combine cauliflower and milk of choice in a small saucepan. Bring to a simmer over medium heat, cover, reduce heat to lowest setting, and let cook until cauliflower is completely tender, about 10 minutes. Using an immersion blender or countertop blender, blend into a smooth purée. Set aside.
Heat coconut oil over medium heat in a large saucepan until melted. Add onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add nutmeg and stir to combine. Add spinach one handful at a time, stirring and folding until each handful of spinach is wilted, before adding the next.
Add cauliflower purée to spinach mixture and stir to combine. Bring to a bare simmer and cook, stirring occasionally, until spinach is completely tender and mixture is creamy. Season to taste with salt and pepper and serve.