Ingredients

• 1 large red onions or 1 large sweet onion, chopped
• oil, for frying onion or water
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 36 ounces cauliflower (broken into florettes)
• 7 ounces spinach (I used baby spinach)
• 1/2 cup water
• 1 teaspoon nutmeg
• 2 teaspoons salt (flaky sea salt is nicest)
• 1 teaspoon hot pepper sauce
• 1 teaspoon black pepper

Instructions

1. Prepare the vegetables.

2. Heat a thin layer of oil (or use water) in a LARGE pot. Add the chopped onion and fry over fairly high heat, stirring now and and then. (Or turn heat low, put on lid, and steam).

3. When onion turns softer and sizzle, add the balsamic vinegar and sugar. (It IS better to use oil, because it's easier to use here, and will give more flavour).

4. Add the cauliflower (florettes) as well as the spinach, add the water, bring to a boil, turn heat down and put lid on, and let simmer until cauliflower and spinach are tender and wilted. No need to overcook it completely.

5. Remove the vegetables to a processor with a slotted spoon, and start processing. You will have quite an amount of cooking liquid left in the pot.

6. Add just enough of this liquid to the processor to puree the vegetables.

7. Add all the seasonings as it processes.

8. (These you can change to your preference. Many people will want to add butter; I do not).

9. When fairly smooth, ladle into a serving dish, and keep warm. Try not to leave it too long in a warming oven, as the dish tends to lose its colour.

10. Serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.