No Fuss Cauliflower and Spinach Sauté

Yields: 6 Servings | Serving Size: 3/4 cup

Follow the prep technique next to each ingredient.

Add spinach and 1/4 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.