Vegan cream spinach with cauliflower

Ingredients for 4 servings:

• 240 g cauliflower
• 240 ml soy milk (soy drink) or rice milk or similar
• salt and pepper
• Vegetable broth, vegan
• 1 large onion(s)
• 2 garlic cloves
• Oil for steaming
• nutmeg
• 350 g spinach, fresh
• 1 shot of white wine, vegan
• some yeast flakes, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Divide the cauliflower into rosettes, wash, and cook in the soy milk for about 15 minutes until soft. The cauliflower can fall apart if desired. Meanwhile, finely chop the onion and garlic and sauté in the pan. Add the nutmeg. Then add the washed, fresh spinach leaves in batches and steam until they fall apart and become soft. The leaves will be large at first but will then become very small. To make the béchamel sauce, puree the cooked cauliflower in the soy milk with an immersion blender until it reaches a creamy consistency. Season the sauce with salt, stock, and pepper, and adjust the seasoning to taste. Now add the sauce to the spinach in the pan, add a splash of wine, and mix everything well. Cook the dish for another 10 minutes to allow the spinach to absorb the flavor. If it’s too runny, you can use this to thicken the sauce a little more. If you like, you can sprinkle some nutritional yeast over the top before serving. Enjoy the dish as a side dish or as a main course with boiled potatoes, white bread, etc.