Roast garlic: Preheat oven to 425F. Place garlic cloves in a clay baker or wrap in foil, and roast until soft and golden, about 30 minutes.
While garlic is roasting, cook vegetables: Fill a medium saucepan with 2 inches water. Set a steamer inside the pan and bring water to a boil. Add cauliflower to steamer basket, cover, and steam 5 minutes or until extremely tender (the tip of a knife should slide right through). Remove steamer basket and let cauliflower coo slightlyl.
Discard steaming water and fill saucepan ⅔ of the way with fresh water. Salt generously and bring to a boil. While water is heating, fill a large bowl with ice water and set aside. When water is simmering, submerge spinach and cook for about 15 seconds, just until it turns deep emerald green (if your pot is on the small side, do this in batches). Drain spinach and immediately transfer to ice water to cool completely. Once cooled, drain spinach and squeeze out as much water as possible. Roughly chop the spinach and set aside - you should have about ¾ cup spinach.
Blend dip: Add steamed cauliflower, cashews, ½ cup water, avocado, lemon juice, 1 teaspoon kosher salt, and ¼ teaspoon black pepper to a blender. Squeeze in roasted garlic cloves and discard skins. Cover blender with lid and puree until smooth. Add chopped spinach, parsley, dill and chives, and puree to desired smoothness. Taste for seasoning and add more salt or pepper if desired.
Chill dip: Transfer to a container and refrigerate for at least 4 hours before serving.
Serve: Garnish with remaining chives, and serve with crudités, crackers, or chips for dipping.
Notes
*Soak cashews overnight in cool filtered water, then drain. To quick-soak instead, add cashews to a small saucepan, cover with filtered water by 2 inches, and bring to a boil. Turn off heat, cover with a lid, and soak for at least 30 mins. Drain well before using.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/creamy-cauliflower-cashew-spinach-dip/