- Mandoline Slicer (for thinly slicing cauliflower florets evenly)
- High-Quality Chef's Knife (for handling capers or dried cherries carefully)
- Cutting Board (stable surface for preparation tasks)
- Frying Pan (Non-stick, suitable for searing scallops and easy cleanup)
- Food Processor (Optional, can quickly chop dried cherries)
- Oven-Safe Baking Dish (for roasting cauliflower or similar recipe steps)
- Measuring Cups and Spoons (essential for accurate ingredient measurements)
- Silicone Spatula Set (Optional, useful for mixing ingredients thoroughly)
- Microplane Grater (Optional, could be used to zest or grate citrus elements)
5 cups small cauliflower florets (from 1 large head)
3 tablespoons olive oil, divided
1 9-ounce package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 teaspoon ground cinnamon
6 large sea scallops, side muscle removed
6 tablespoons (3/4 stick) butter
6 large sage leaves, sliced thinly
3 tablespoons dried tart cherries
2 tablespoons drained capers
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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