Ingredients

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

Description

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