You'll be surprised how well the flavors of coconut and spinach go together. For an even creamier creamed spinach, pulse it in the food processor until pureed.
Curried Cauliflower Steak & Coconut Creamed Spinach
(Makes 2 servings)
For Curried Cauliflower Steak:
1 head cauliflower, sliced vertically through the core into 1-inch- thick "steaks"
2 Tablespoons Bulletproof Brain octane oil (or McT or coconut oil)
2 teaspoons curry powder
1 Tablespoon flavored butter (try any of these sweet and savory flavored butter recipes)
For Coconut Creamed Spinach:
1 teaspoon bulletproof brain octane oil (or Mct or coconut oil)
1 small leek, well washed and diced
3/4 cup canned coconut milk, well shaken
6 ounces spinach leaves
1. Preheat the oven to 320°F.
2. To make Curried Cauliflower Steak: Line a baking sheet with two 24-inch-long pieces of parchment paper. Cross the papers to form a plus sign and set aside. Keeping the cauliflower steaks intact, gently rub them with the Brain Octane oil, curry powder, and sea salt to taste. Wrap the parchment around cauliflower like a package, folding seams, tucking the ends under, and putting seam-side down so no steam escapes. Bake until the cauliflower is just tender, about 35 minutes. Top with the butter and serve.
3. To make Coconut Creamed Spinach: In a medium saucepan, gently heat the Brain Octane oil over medium heat. Add the leek and cook, stirring, until translucent and tender, about 3 minutes. Add the coconut milk and bring to a simmer, about 3 minutes. Add the spinach and cook until just wilted, 2 to 3 minutes. Season with sea salt to taste.
Adapted from Bulletproof: The Cookbook