- half a head of cauliflower, cut into florets
- 2 handfuls of spinach
- butter, 1 tbsp
- olive oil, 1 tbsp
- capers, 1tbsp
- lemon juice, 1 tsp
- ap flour, 1 tbsp
- milk, 1/4 cup
- shredded parmesan, 1 tbsp
Add a knob of butter and your oil to pan along with a handful of capers and fry for a bit. Add lemon juice and stir. Add flour, stir. Add about a fourth of a cup of milk and stir. Add parmesan, stir until nicely incorporated and take off heat.
Cut cauliflower into half inch slices and then florets. Sauté on med with some olive oil. After it has been going for 5 mins, flip, put lid on and keep going for another 5. Remove lid and sauté until desired tenderness, I like quite al dente. Add a couple handfuls of spinach. Turn off heat, continue to stir spinach in. Add cauliflower, spinach mixture to lemon caper sauce and toss.