Cauliflower And Spinach Mash

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 large red onions or 1 large sweet onion, chopped
• oil, for frying onion or water
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 36 ounces cauliflower (broken into florettes)
• 7 ounces spinach (i used baby spinach)
• 1/2 cup water
• 1 teaspoon nutmeg
• 2 teaspoons salt (flaky sea salt is nicest)
• 1 teaspoon hot pepper sauce
• 1 teaspoon black pepper

Recipe

• 1 prepare the vegetables.
• 2 heat a thin layer of oil (or use water) in a large pot. add the chopped onion and fry over fairly high heat, stirring now and and then. (or turn heat low, put on lid, and steam).
• 3 when onion turns softer and sizzle, add the balsamic vinegar and sugar. (it is better to use oil, because it's easier to use here, and will give more flavour).
• 4 add the cauliflower (florettes) as well as the spinach, add the water, bring to a boil, turn heat down and put lid on, and let simmer until cauliflower and spinach are tender and wilted. no need to overcook it completely.
• 5 remove the vegetables to a processor with a slotted spoon, and start processing. you will have quite an amount of cooking liquid left in the pot.
• 6 add just enough of this liquid to the processor to puree the vegetables.
• 7 add all the seasonings as it processes.
• 8 (these you can change to your preference. many people will want to add butter; i do not).
• 9 when fairly smooth, ladle into a serving dish, and keep warm. try not to leave it too long in a warming oven, as the dish tends to lose its colour.
• 10 serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.