1½poundschopped fresh spinachor use frozen 10 oz package*
Dash of cayenne pepper
Tortilla chips or bread
Heat 1 tsp of olive oil in a saucepan. Add ¼ cup onion and sauté until softened, stirring frequently. Add 2 cloves of garlic and cook for another 30 seconds. Add cauliflower and ¼ cup water and ¼ cup white wine. Cook until cauliflower is very tender.
When the cauliflower is ready, remove from heat and allow everything to cool for a short bit so you can handle it. Then place the cauliflower mixture into a blender or food processor until smooth.
Add the ¼ cup yogurt, nutritional yeast, 1 tsp lemon juice, salt, nutmeg, 1 T milk, 1 T white wine and soy sauce. Set aside.
Heat 2 tsp olive oil in skillet over medium high heat. Add remaining ¼ cup onions and sauté until translucent and lightly golden.
Add 3 cloves of garlic and sauté for an additional 60 seconds.
Add artichokes and sauté for 60 seconds.
Then begin adding spinach, a bit at a time and cook until just wilted. Remove from heat and allow to cool.
When spinach mixture has cooled. Stir in cauliflower alfredo, remaining ¼ cup yogurt, 1 T lemon juice, 1/2 tsp salt, cayenne pepper and ¼ cup of parmesan. Mix to combine.
Taste and adjust seasonings as needed.
Place spinach mixture into a glass baking dish 8 x 8 baking dish. Top with remaining parmesan cheese and bake in oven for 20-30 minutes or until top is lightly browned and the edges bubble.