Ingredients
6 cups cauliflower florets, fresh or frozen
4 cloves garlic, sliced
10 ounces fresh spinach
1/2 cup raw cashew butter
soy, almond or hemp milk, if needed to thin
2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning blend, to taste
1/4 teaspoon nutmeg
Preparation
Steam cauliflower and garlic about 8 to 10 minutes or until tender. Drain and press out as much water as possible in strainer.
Place spinach in steamer, steam until just wilted and set aside.
Process cauliflower, garlic, and cashew butter in a food processor until creamy and smooth. If necessary, add soy milk to adjust consistency Add VegiZest and nutmeg. Mix in wilted spinach.
