Paleo Creamed Spinach

    • If using frozen spinach, defrost it first and squeeze out the liquid.
    • Heat a large skillet over medium heat and cook the bacon until crisp, about 6-7 minutes.
    • Remove from the pan and crumble when cool enough to handle.
    • Remove all but 1 tbsp of bacon fat in the pan and reserve the rest to use later in the recipe.
    • Add cauliflower florets to the pan and cook for 2 minutes.
    • Add broth and coconut milk to the pan, cover, and let everything come to a boil.
    • Lower the heat to simmer for 4-5 minutes until the cauliflower is tender.
    • Transfer the contents to a blender. Add apple cider vinegar and dijon mustard and blend until smooth. Set aside.
    • Heat a tablespoon of reserved bacon fat in a skillet over medium heat.
    • Add shallot and garlic, and cook stirring for 3-4 minutes until softened.
    • Add spinach, salt, and pepper, and toss until wilted and heated through.
    • Stir in cauliflower cream sauce and let everything heat through for 1 minute. Remove from heat.
    • Top with bacon bits or stir them in. Add more salt, if needed, before serving.

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Total time: 20 minutes