This comforting paleo creamed spinach with bacon uses pureed cauliflower for that rich, creamy texture. You’ll never know that it’s way healthier when you taste how amazingly addicting it is!
Creamed spinach is one of those dishes that even spinach haters can’t say no to. There’s something so addicting and fantastic about the way wilted spinach is coated in a creamy and flavorful sauce. It always reminds me of a dip that we have the permission to eat straight with a spoon and I don’t hate it at all.
Keto & Paleo Creamed Spinach Recipe
Since I’m lactose intolerant, I decided to recreate one of my favorite holiday sides with this dairy free creamed spinach recipe. Instead of cream or cheese, I used pureed cauliflower with coconut milk and broth to give that velvety, creamy texture.
My favorite part about this paleo creamed spinach recipe is the crunchy, addicting bites that the bacon gives. It adds saltiness to the dish in the best way, and contrasts the soft texture of the rest of the dish so nicely!
Hidden Veggie Whole30 & Keto Creamed Spinach Recipe
What makes this dairy free creamed spinach much healthier than the traditional version is that I snuck in a veggie, but you’ll never know it! As I mentioned before, steamed cauliflower is pureed to make that creamy texture and the flavor is still tangy and “cheesy” with the help of apple cider vinegar and dijon mustard.
I promise, you can’t taste the cauliflower at all, and it’s such a great way to get your kids to double up on their veggie intake without realizing. I also love that this is a junk-free, real food ingredients-only Whole30 and keto creamed spinach recipe with only 5 grams of net carbs per serving!
Tips for Making This Paleo Creamed Spinach Recipe
- You can definitely use frozen spinach for this recipe. Just make sure to thaw first and then squeeze out the liquid so it doesn’t make the final dish watery.
- I highly recommend using bacon fat to cook this dish, as it is written in the instructions. It adds such an amazing flavor!
- If you like the crispy texture of bacon, don’t stir it into the final dish. Instead, just gently sprinkle on top of the dairy free creamed spinach so you can taste the crunch with every bite.
- If you are making this for a holiday dinner and want cut down on time, you can make the bacon bits and cauliflower cream sauce a day ahead. Cook the spinach and vegetables the day of, and then stir in the other ingredients to heat up together.
Whether you make it for a family dinner or a holiday feast, this creamed spinach with bacon will be gone in no time. I guarantee it!
Other recipes you might love…
- Instant Pot Paleo Cauliflower Mushroom Risotto (Whole30, Vegan, AIP)
- Paleo Cauliflower Gnocchi with Spinach and Mushrooms
- Paleo Spinach and Artichoke Cups
- Paleo Instant Pot Saag (Whole30, Keto, Vegan Optional)
Paleo Creamed Spinach with Bacon (Whole30, Keto)
Ingredients
- 4 slices bacon
- 2 cups cauliflower florets
- 1/2 cup full fat coconut milk
- 1/3 cup bone broth or chicken broth or water
- 2 tsp apple cider vinegar
- 2 tsp dijon mustard
- 16 oz spinach fresh or frozen, roughly chopped
- 1 shallot chopped
- 4 cloves garlic minced
- 1/4 tsp sea salt or more to taste
- 1/4 tsp ground black pepper
Instructions
- 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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I am not a huge fan of mayo so I can’t wait to try this! I have a party to go to this weekend so I am absolutely bringing this!
Yay! Hope you enjoy!!
I love the cauliflower substitute! This would be so great with some turkey leftovers.
I LOVE creamed greens but I never would’ve thought to make them like this. Can’t wait to try this!
Love everything about this recipe! The creamy spinach and especially the crispy bacon!
Sounds SO delicious! Especially with that bacon in there…
I love how thick this is and how you’ve used cauliflower. Such a yummy way to include LOTS of veggies with dinner!
What a creamy, delicious, bacony, veggie side dish! I love it.
OMG – how clever are you to use cauliflower instead of cream?!? What a fantastic, and delicious, idea!
looks so good
I’ve never thought of creamed spinach as gorgeous before, but yours most certainly is! Also love the bacon in there too!
I finally made this and it was delicious! I used frozen, diced cauliflower and it was sooo easy. I chilled the leftovers and the flavors melded together even more. Definitely making again.
That’s awesome! Thanks so much!!
This was really good! I liked how thick it turned out. Next time I would double the recipe.
I just made this. I didn’t have cauliflower so I used shredded potatoes – the best cream spinach I’ve ever had.
What a great idea. So glad it worked with potatoes!!