1 bulb garlic1 medium onion, sliced1 medium head cauliflower, cut into chunks10 ounces fresh spinach1/2 cup raw cashew butter2 tablespoons nutritional yeast2 tablespoons chopped fresh chives1/8 teaspoon black pepper or to taste
Preheat oven to 350 degrees F. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, squeeze out the soft cooked garlic, removing and discarding the skins.
Heat a nonstick skillet and saute the onion in 1-2 tablespoons of water until lightly browned about 5 minutes, stirring consistently.
Steam cauliflower for about 8 to 10 minutes or until tender. Remove and place in a food processor.
Add spinach to the steamer and steam until just wilted. Set aside.
Process cauliflower, roasted garlic, cashew butter and nutritional yeast in a food processor by pulsing to a chunky-smooth consistency.
Stir in sauteed onions, wilted spinach, chives, and black pepper.
Place in a baking dish and bake at 350 degrees F for 15-20 minutes or until heated through, then broil until just starting to turn golden.