Created by ellie on April 9, 2016
Step 1: In a large pot of boiling water cook the cauliflower and shallots until tender (8-10 minutes); drain.
Step 2: Place half of the cooked vegetables in a food processor and add 1 1/2 cups (half the amount) of spinach and 2 teaspoons oil; blend to a smooth puree; season to taste with salt and pepper and then transfer to a medium microwave safe bowl. Repeat with the rest of the vegetables and oil. Season with lemon juice.
Step 3: If made one day ahead, cover and chill and rewarm in microwave before serving.