top of page

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


Sea salt



  1. Place cauliflower and carrots onto a lined tray and drizzle plenty of extra virgin olive oil, sea salt, and pepper.

  2. Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 25 minutes.

  3. In a wide base, pot add the onion and garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic.

  4. Add the sea salt, pepper, mustard powder, and coconut cream. Bring to boil. Reduce heat and cover. Simmer for 10 minutes.

  5. 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.

me straight hair.jpg

Meet Margaret