Sautéed Garlic Spinach with Roasted Cauliflower Steaks

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright sautéed garlic spinach paired with thick roasted cauliflower steaks, making a simple and nutritious Whole30-compliant vegetable dish. This mediterranean-inspired whole30 (vegan, gluten free) ready in about 35 minutes pairs fresh spinach leaves, thinly sliced garlic cloves, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Brush 3 cauliflower steaks with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
  2. Step 2: While cauliflower roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 5 sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add 8 cups fresh spinach and 1/2 tsp salt, stirring continuously for 3-4 minutes until spinach is wilted but still bright green. Remove from heat and stir in 1 tbsp lemon juice and 1 tsp lemon zest.
  4. Step 4: Serve the garlic spinach alongside the roasted cauliflower steaks immediately.

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Frequently asked questions

How long does Sautéed Garlic Spinach with Roasted Cauliflower Steaks take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Spinach with Roasted Cauliflower Steaks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach leaves from drying out.

Can I substitute ingredients in Sautéed Garlic Spinach with Roasted Cauliflower Steaks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Spinach with Roasted Cauliflower Steaks for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Garlic Spinach with Roasted Cauliflower Steaks vegan?

Yes — this recipe is tagged vegan, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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