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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


  • 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


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.