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1
Prepare the vegetables.
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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).
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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).
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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.
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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.
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6
Add just enough of this liquid to the processor to puree the vegetables.
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7
Add all the seasonings as it processes.
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8
(These you can change to your preference. Many people will want to add butter; I do not).
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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.
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10
Serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.
