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- 8 cups 1- to 1 1/2-inch cauliflower florets (from 2 medium heads)
- 2 large shallots (3 to 4 ounces), peeled, halved
- 3 cups (packed) fresh spinach leaves (about 3 ounces)
- 4 teaspoons extra-virgin olive oil, divided
- 1 to 2 teaspoons fresh lemon juice
Directions:View on Bon Appetit
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