Recipe for No Fuss Cauliflower and Spinach Sauté

Vegetables

Quick Hit of Vital Nutrition

Cauliflower is a much-neglected vegetable, but this quick hit of vital nutrition (the health benefits of brassicas like cauliflower, cabbage and broccoli are well documented) makes a simple side dish, and the combination of florets and flavorful ingredients such as garlic and shallots enhances the subtle taste. Look for the green, spiraled Romanesco variety for some visual excitement, and if you have time, pop the cauliflower onto an oven sheet with a light drizzle of oil and roast for 20 minutes before adding to the dish; you’ll have a new appreciation for this versatile ingredient.

No Fuss Cauliflower and Spinach Sauté

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 6 (3/4 cup) servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Recipe Ingredients

1 3/4 teaspoons olive oil
1/4 shallots, sliced
1 1/2 tablespoons fresh garlic, minced
1 3/4 cups baby spinach
6 cups raw cauliflower florets
1 tablespoon lemon juice
1/8 teaspoon kosher salt
1/4 teaspoon white pepper

Follow the prep technique next to each ingredient.
Add spinach and ¼ cup water to small saucepan with a lid. Cover and simmer until spinach collapses and wilts. Remove and shock in cold water.
Steam cauliflower in a steam basket and set aside.
In a medium-size skillet sauté the shallots and garlic with the oil; add the cauliflower and the spinach and sauté for a few more minutes.
Season with salt and pepper. Remove from heat and fold in the lemon juice.