Cheesy Cauliflower & Spinach Casserole

September 14, 2015

By Anna Varriano

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This casserole is inspired by a signature dish that is served at the Green Door Restaurant – Ottawa’s oldest vegetarian restaurant. The Green Door’s dish is called ‘Mashed Potato Kale’. I use cauliflower instead of starchy potatoes, and spinach instead of kale (you can use any cooked greens that you like actually). I also add in some coconut oil. I love my spin on this potato side dish! I hope you’ll try it and enjoy it as much as I do. Maybe it will even make it to your Thanksgiving table! Can be prepared a day or two in advance if you wish! Enjoy!

What You’ll Need

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  • I head of cauliflower
  • 1 large onion
  • 1 large bag of baby spinach (or greens of your choice)
  • 1 cup shredded medium cheddar (I used organic made from raw milk)
  •  4 TBSP of butter
  • 2 TBSP of coconut oil
  • Unrefined sea salt (1/2 – 1 tsp … to your taste)

Step 1 – Steaming & Sauteeing

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  • Cut up the cauliflower and steam it until it is soft enough to mash (15 minutes or so)
  • Finely chop the onion and put it in a pan with 1 TBSP each of the butter and coconut oil. Cook over medium-low heat until the onions are soft and translucent and just starting to brown.

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  • Chop up the spinach and toss it in with the onions for the last few minutes of cooking

Step 2 – Mashing & Mixing

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  • Mash the cauliflower with the salt and the remaining butter and coconut oil until it is nice and smooth. This dish is yummy to eat right now as an alternative to mashed potatoes. If you have a favourite mashed potato dish, try substituting the potato part with cauliflower!
  • Once you’ve mashed the cauliflower, mix in the cheese and the onions and spinach

Step 3 – Baking

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  • Spread the cauliflower mixture in to a 9 X 9 baking dish, smooth it out, then sprinkle the grated cheese on top
  • Put in a 350 F oven for just long enough to warm it up (10 minutes or so), and if you want golden, bubbly cheese, finish it off with few minutes under the broiler

You can prep this casserole in advance – right up to it being oven ready (e.g. sprinkled with cheese), and keep it refrigerated for a day or two. It even freezes beautifully, so you can freeze it before or after it goes in the oven. You’ll just have to lengthen the warming time if you’re putting it in the oven from the fridge or freezer.

Bon appetit!

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