< Back to All Recipes No Fuss Cauliflower and Spinach Sauté Yields: 6 Servings | Serving Size: 3/4 cup Calories 49.90, Fat 1.39g, Saturated Fat 0.20g, Cholesterol 0.0mg, Carbohydrates 7.72g, Dietary Fiber 2.74g, Total Sugars 2.61g, Protein 2.76g, Sodium 80.63mg INGREDIENTS 1 3/4 tsp. olive oil 1/4 cup shallots, sliced 1/2 tbsp. fresh garlic, minced 1/4 cups baby spinach 6 cups raw cauliflower florets 1 tbsp. lemon juice 1/8 tsp. kosher salt 1/4 tsp. white pepper DIRECTIONS 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.