Sautéed Garlic Spinach with Roasted Cauliflower Steaks

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright sautéed garlic spinach paired with thick roasted cauliflower steaks, making a simple and nutritious Whole30-compliant vegetable dish. This Mediterranean-inspired Whole30 recipe (vegan, gluten free), ready in about 35 minutes, pairs cauliflower head, spinach leaves, garlic cloves 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

1 large, trimmed and sliced into 3/4 inch thick steaks cauliflower head
8 cups fresh spinach leaves
5 cloves, thinly sliced garlic cloves
4 tbsp, divided olive oil
1 tsp, divided salt
1/2 tsp, divided black pepper
1 tsp lemon zest
1 tbsp lemon juice

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Instructions

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.
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.
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.
Step 4: Serve the garlic spinach alongside the roasted cauliflower steaks immediately.