Dairy Free Creamed Spinach with Roasted Vegetables
Creamed Spinach doesn't get any easier with this dairy-free version. Served with roasted vegetables it is healthy, tasty and a wonderful meat-free Monday meal.

Dairy Free Creamed Spinach with Roasted Vegetables
Serves 4
Creamed Spinach:
400g English spinach, washed and chopped
1 tbs EVOO
1 large brown onion, thinly sliced
2 garlic cloves, minced
1 tbsp fresh lemon juice
1/2 cup light coconut cream, canned
1/2 tsp black pepper
1/2 tsp sea salt
¼ tsp mustard powder
Roasted Vegetables:
1 cauliflower head, cut into 2-3cm thick ‘steaks’
4 small carrots, sliced in half
EVOO
Sea salt
Pepper
Instructions:
Place cauliflower and carrots onto a lined tray and drizzle plenty of extra virgin olive oil, sea salt, and pepper.
Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 25 minutes.
In a wide base, pot add the onion and garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic.
Add the sea salt, pepper, mustard powder, and coconut cream. Bring to boil. Reduce heat and cover. Simmer for 10 minutes.
On a dinner plate place the creamed spinach, cauliflower steaks, and carrots. Drizzle some fresh lemon juice and an extra sprinkle of freshly ground pepper.
