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First, steam the cauliflower by adding about ½ an inch of water to a pan and bring to a simmer. Add the cauliflower and cover the pan for 5-8 minutes or until the cauliflower is soft. Drain the excess water, and set the cauliflower aside.
Add the avocado oil to a frying pan and bring to medium heat. Saute the onion and garlic until fragrant and translucent. Remove from the pan add to a blender and reserve about 1 tbsp of oil in the pan. Set aside.
Using a high-speed blender, combine all of the ingredients (reserving the spinach) and blend until smooth. Add the chicken broth to make the dip creamier if desired. Spoon into a bowl or serving dish and set aside.
Using the same frying pan, wilt the spinach on medium heat for 1-2 minutes. Stir into the dip and mix well.
Serve the dip warm with simple mills crackers, or vegetables like celery and carrots for AIP & whole30.