Vegan Cream Spinach with Cauliflower
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the bechamel sauce: vegan
- 240 g cauliflower
- 240 ml soy milk (soy drink) or rice milk or similar
- salt and pepper
- Vegetable bouillon, vegan
For the vegetables:
- 1 large onion (s)
- 2 cloves garlic)
- Oil for stewing
- nutmeg
- 350 g spinach, fresh
- 1 shot white wine, vegan
- some yeast flakes, optional
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into rosettes, wash and cook in the soy milk for approx. 15 minutes until soft. The cauliflower can also disintegrate.
- Meanwhile, finely chop the onion and garlic and sauté in the pan. Add the nutmeg. Then add the washed, fresh spinach leaves in portions and steam until they crumble and soften. The leaves are large at the beginning, but then become very small.
- For the bechamel sauce, puree the boiled cauliflower in the soy milk with a hand blender until it has a creamy consistency. Season the sauce with salt, bouillon and pepper and season to taste.
- Now put the sauce for the spinach in the pan, pour in a dash of wine and mix everything well. Cook the dish for another 10 minutes so that the spinach takes on the taste. If it is too runny, the sauce can thicken a little.
- If you want, you can sprinkle a few more yeast flakes with your meal.
- Enjoy the dish as a side dish or as a main course with boiled potatoes, white bread, etc.
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